Moroccan Lemon-Yogurt Cake

Yield

One 8” (6-cup) Bundt cake.

Ingredients

Syrup

• 2/3 cup (225 g) honey
• ¼ cup (50 g) sugar
• ¾ cup (180 mL) water
• 3 lemon peels (orange peel also works)
• 1/3 cup (80 mL) rum (optional)
• 2 tsp orange blossom water or rose water (optional)

Cake

• 2 ¼ cups (270 g) sifted cake flour or all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 5 tbsp (70 g) butter
• ¾ cup (150 g) sugar
• Zest of one lemon
• 1 egg
• 2 egg whites
• 1 tsp vanilla
• 1 cup (240 mL) plain yogurt

Steps

Syrup

1. Place honey, sugar, water, peels, and rum in a sauce pan; bring to a boil and then reduce to a simmer.
2. Simmer for about 20 minutes until the mixture becomes syrupy.
3. Remove from heat and add orange blossom water or rose water.

Cake

1. Preheat oven to 350 ºF. Grease and flour a 6-cup Bundt or spring-form cake pan.
2. Sift together and set aside the flour, baking powder, baking soda, and salt.
3. In mixing bowl, beat butter, sugar, and lemon zest until creamy.
4. Gradually add in egg, egg whites, and vanilla slowly, then beat until fully incorporated.
5. Add the flour mixture alternating with the yogurt. Mix until creamy and smooth.
6. With a rubber spatula scrape the batter into the prepared cake pan. Bake at 350 ºF for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let cake cool slightly. Poke about 25 or so 2-inch holes in the cake with a skewer and brush liberally with honey-rum-lemon syrup. Let it really soak in!
8. Serve as is or with fresh berries and whipped cream.

Source

Chef Joe’s Culinary Salon, joe@theculinarysalon.com.