Yogurt Lime Tart. That sounds irresistible. Can you make it sound even better? greek yogurt Yes, this summer cake features our beloved Greek yogurt, which is always a notch above. In addition, this dessert is prepared without flour. What else is in there you ask? A cake without flour sounds almost absurd, but our answer is durum wheat semolina. With this ingredient, the cake becomes soft and moist and simply tastes better. It’s worth a try, trust us.
As an added bonus point to the yogurt-lime cake, we need to talk about pomegranate seeds for a moment. The small, red seeds give this recipe a fruity boost of freshness that goes perfectly with it. In general, check out our recipe with pomegranate, it’s really worth a look.
But our favorite citrus green still takes center stage. Lemons are not as acidic as lemons and are therefore particularly good in desserts. And there are other real treasures in our recipes with lime, so feel free to poke around. In principle, it can only be an enriching one, right?
Alternatively, here are some fresh fruit cake recipes for you:
Were you even hungry? Then reach for the Yogurt Lime Tart! Have fun baking and enjoy your meal. If you still need something to do while the cake is baking, we recommend taking a trip to our recipe collection. That inspires you and makes you happy. Have a good time.
Enjoy fresh and juicy: yogurt-lime cake
Our sweet yogurt-lime cake is a summer favourite, and that’s why it makes you happy even on cold days, because it’s a chance to taste the taste of summer again.
Melt the butter in a small saucepan over low heat. Beat the eggs, 100 g of sugar, a squeeze of 1 lime and a pinch of salt until white and creamy. First the melted butter, then the yogurt. Mix semolina and baking powder, stir briefly.
Pour the egg into a greased pan (26 cm ø) sprinkled with semolina and smooth. Bake in a preheated oven (electric stove: 200 degrees, forced air: 180 degrees, gas: 3 levels) for about 35 minutes.
For the syrup, mix the lemon juice with 2 grated limes, 250 g of sugar and 150 ml of water in a saucepan. Heat everything, bring to a boil and simmer in the syrup for about 10 minutes.
Take the cake out of the pan, let it cool a little and put it in a flat bowl or a round pan. Pierce the cake several times with a wooden skewer. Cover the cake with about 2/3 of the syrup and leave to cool.
Cook the remaining syrup with 1 tablespoon of sugar until thickened. Wash the lime in hot water and cut into thin slices. Decorate the cake with lemon slices and pomegranate seeds. Pour in the rest of the syrup.