Chef Marinie's Raspberry Lemonopita Cake
A saucy Lemonópita - aka a lemon version of its more famous orange counterpart, portokalópita.20 minutes prep
45 minutes cook
Ingredients
- 200 gCaster sugar
- 200 mlVegetable oil
- 2 Large eggs
- 3 (juiced, zest of 2)Lemons
- 150 gGreek yoghurt (0% Fat)
- 300 g (10-12 sheets)Filo pastry
- 2 tsp (heaped)Baking powder
- 1 tspVanilla extract
- 225 g (mashed)Raspberries
- 275 gCaster sugar
- 175 mlWater
- 1 Cinnamon stick
Cake:
Syrup:
Marina Georgallides (aka @ChefMarinie) makes her version of a Lemonópita with a summery raspberry swirl. A syrupy Greek-Cypriot cake padded with filo for texture – perfect for your summer dessert table. Get more recipes like this in her cookbook Eat Like A Greek.
Method
Preheat the oven to 170°C fan (375°F), Gas Mark 5 and lightly oil a 23cm (9 inch) square baking dish.
First, prepare the syrup. Put the ingredients in a saucepan and place over a high heat. Stir continuously and allow to come to the boil. Once it starts to bubble, take off the heat, remove the cinnamon stick and set aside to cool completely.
Meanwhile, whisk together the sugar, oil and eggs in a large bowl until combined. Add the lemon zest, juice and yogurt, and whisk again.
Shred the filo pastry into a separate bowl by tearing it with your hands, leaving you with small shavings. Add this to the batter, along with the baking powder and vanilla extract, and stir to combine.
Put the raspberries in the bowl you used to shred the pastry. Using the back of a fork, roughly mash the berries to a paste-like consistency.
Pour the mixture into the baking dish and drop dollops of the mashed raspberries over the surface. I then swirl the berries through the mixture with a wooden skewer. Bake for 45 minutes until the cake is firm and golden brown on top.
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