Lemonopita Cake
By OcadoLife
Published on 06 February 2024
This Lemonopita Cake is from food writer, cook and presenter Georgina Hayden, and is inspired by her Greek-Cypriot heritage. “I love this lemon version of the better-known portokalopita (orange cake) – it’s an unusual (and super-easy) bake that works beautifully for pudding or later on, with coffee.” For another lemony sensation, try Georgina’s Honey, Thyme and Lemon Spritz. Looking for more cake recipes? Look no further.Time and servings
2 hrsTotal time
12Servings
30 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 3 unwaxed lemons
- 500g filo pastry
- 200ml olive oil, plus extra for the tin
- 450g caster sugar
- 1 cinnamon stick
- 250g greek yoghurt
- 5 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla bean extract
Method
Step 1
Put 2 lemons in a pan, cover with water and bring to the boil. Reduce the heat to low and simmer for 40 mins. Remove from the heat, drain and leave to cool.Step 2
. Meanwhile, spread out the filo pastry on a clean worktop; leave to dry for 30 mins. Rip into small pieces and spread out over 2 baking trays; leave for 15 mins or so to dry out further. When dry, preheat the oven to 180°C/160°C fan/gas 4. Grease a 20 cm x 30 cm cake tin with a little oil.Step 3
Meanwhile, to make a syrup, put 300g of the sugar in a saucepan with 400ml water, the juice of the remaining lemon and the cinnamon stick; bring to the boil. Reduce the heat and simmer gently for 10 mins, until the mixture is syrupy but not coloured. Leave to cool completely.Step 4
Chop the boiled lemons (only discard the seeds) and purée in a blender with the yoghurt. Beat in the eggs, remaining 150g sugar, oil, baking powder and vanilla.Step 5
Tip the filo into the tin, add the yoghurt mixture; mix well until all the filo is coated. Bake for 35 mins or until set and golden.Step 6
Pour the syrup over the hot cake (discard the cinnamon); soak for at least 1 hr before serving. Store in an airtight container (at room temp) for up to 3 days.