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Greek Sponge Cake
Greek Sponge Cake

Before you jump to Greek Sponge Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

The benefits of healthy eating are now being given more publicity than ever before and there are good reasons for this. Poor diet is one factor in diseases such as heart disease and hypertension which can place a drain on the economy. Even though we’re incessantly being advised to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. Most likely, most people think that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. In reality, though, merely making some minor changes can positively impact day-to-day eating habits.

Initially, you should be very careful when food shopping that you don’t unthinkingly put things in your cart that you no longer wish to eat. For example, if you eat cereal for your breakfast, do you ever stop to see what the sugar and salt content is before buying? Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.

All in all, it is easy to start to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to greek sponge cake recipe. You can have greek sponge cake using 11 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Greek Sponge Cake:
  1. Take 5 Eggs
  2. Take 200 ml Olive Oil
  3. Use 1 Lemon Zest
  4. Get 225 grams Greek Yogurt
  5. Get 225 grams Caster Sugar
  6. Provide 200 grams Semolina
  7. Take 150 grams Plain Flour
  8. Prepare 75 grams Ground Almonds
  9. Use 1 tsp Baking Powder
  10. Use 1 Juice of Lemon
  11. Provide 50 ml Honey
Instructions to make Greek Sponge Cake:
  1. Pre heat oven @ gas mark 5 or 180c. Put the lemon (now zested) and the honey to one side to make the syrup topping later.
  2. Mix all the other ingredients together in a large bowl until smooth & creamy.
  3. Add to a medium ceramic or glass baking dish (around 20 by 30 cm), rather than a cake tin.
  4. Place in the oven for 30-35 minutes until to top have risen slightly in the centre and the colour is light golden brown.
  5. Leave to cool for an hour.
  6. With a sharp knife, poke lots of hole in the top of the cake, ready to add the lemon and honey.
  7. Add the lemon juice and honey in a small pan and heat until the honey has melted with the lemon into a warm liquid. Take a tea spoon and add this to the cake top to give a glaze which will seep into the sponge.
  8. Leave for another hour before eating so that the syrup can seep into the sponge.

Stir with a spoon till the cocoa mix is thoroughly mixed in. Beat together the sugar and butter. Beat in the eggs one by one. Stir in the yoghurt and flour alternately, until smooth. There is nothing more delightful than a light and fluffy Greek lemon sponge cake (Ravani) with a dollop of natural Greek yoghurt or vanilla bean ice-cream on the side to satisfy a sweet tooth!

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