Sticky Greek lemon and yoghurt cake

For the cake

Pre-heat oven to 170C (if you have a fan-forced oven turn off the fan). Beat the butter and sugar together until pale and creamy. Gradually add the eggs, one at a time, beating after each one until fully incorporated, then add the zest and beat until combined.

In a separate bowl, mix together the semolina, flour and baking powder. Sift the flour and semolina, then add the almond meal. Gently fold the mix through with the eggs. Add the yoghurt and lemon juice and gently fold until combined. Pour into a well greased 20cm baking tin and bake in the oven for about 50-55 minutes or until golden brown and a skewer comes out clean when inserted in the middle.

For the syrup 

Meanwhile, make the syrup. Bring the sugar, honey, water and cinnamon to the boil. Boil for 3 minutes, add the Grand Marnier and remove from the heat.

To serve 

Remove the cake from the oven and allow to cool slightly before ladling over the hot syrup. Do not pour it over all at once because the cake might collapse. Serve with a dollop of thick yoghurt.