Easiest Way to Autumn Perfect Greek Sponge Cake

Easiest Way to Autumn Perfect Greek Sponge Cake Delicious, fresh and tasty.

Greek Sponge Cake. Pantespani is a traditional light sponge cake, soaked in a light syrup. It can be served as is, with toppings such as whipped cream and strawberries (similar to strawberry shortcake), with some toasted almonds, or other toppings of your choice, and without the syrup as any other sponge cake. The tastes of orange, cloves, and cinnamon give it a lovely taste and fabulous aroma.

It is a semolina sponge cake with a touch of lemon and sweetened with a simple syrup flavored with orange zest.

Semolina is durum wheat that is more coarsely ground than regular wheat flours.

Therefore, semolina can cause the cake to have somewhat of a coarse texture (especially if you don't use fine semolina, which this recipe calls for).

You can cook Greek Sponge Cake using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Greek Sponge Cake

1. It’s 5 of Eggs.

2. Prepare 200 ml of Olive Oil.

3. Prepare 1 of Lemon Zest.

4. It’s 225 grams of Greek Yogurt.

5. Prepare 225 grams of Caster Sugar.

6. Prepare 200 grams of Semolina.

7. You need 150 grams of Plain Flour.

8. It’s 75 grams of Ground Almonds.

9. Prepare 1 tsp of Baking Powder.

10. You need 1 of Juice of Lemon.

11. Prepare 50 ml of Honey.

Sponge Cake (pantespani, in Greek) is the base for many desserts.

Using this basic recipe you can make birthday cakes but also many other desserts.

Pantespani, is one of my favourite kind of cakes, which I use to make birthday cakes.

Greek Walnut Cake What's A Greek Walnut Sponge Cake?

Greek Sponge Cake instructions

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..

In Greece, we call it Karydopita and it's pronounced more like Kari-th-o-pita.

It's a syrup-soaked sponge cake, spiced with cinnamon, ground cloves, and brandy, and loaded with chopped walnuts (inside and on top).

In other words, it's full of what I call Christmas-y flavor because it reminds me so much of our Traditional Christmas.

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!

You can garnish your cake with pistachios, walnuts, flaked almonds, pecans or any nut of your choice- or you can leave it as is.