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Festive yogurt cake soaked in syrup

A great idea for your special occasions. A very old recipe from grandma Gianoula from Psachna, Evoias.


  1. Separate the yolks from the egg whites and beat the egg whites into a hard meringue

  2. Preheat the oven at 180 degrees on the heating elements

  3. In the mixer bowl, beat the butter and sugar for 6 minutes until fluffy.

  4. Add the egg yolks one by one

  5. Add the brandy, lemon zest and juice and the almonds

  6. Add the yogurt and the semolina, fine and coarse, in which you mix the baking powder

  7. Add the meringue and mix gently

  8. Butter the pan and pour in the dough

  9. Bake for 1 hour

  10. Put all the syrup ingredients in a saucepan and boil for 5 minutes

  11. Syrup slowly and leave for at least 4 hours before cutting


For single dose, use half of the ingredients.

For the cake:

8 eggs  

500 g butter

2½ cups sugar (500 g)

600 g yogurt from sheep's milk

100 ml brandy 

200 g ground almonds without shells

2 packets of baking powder (32 g)

500 g fine semolina

500 g coarse-grained semolina

grated zest of a large lemon

juice of half a lemon

For the Syrup:

1.300 g sugar 

900 ml water 

2 sachets of vanilla sugar 

1 stick of cinnamon 

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