Local chef Despina Siahuli shares how to make a delicious cake from Greece that she says is the perfect way to end any festive meal

This cake is all about ease and comfort – no special equipment, no fuss, and made entirely with kitchen staples like extra virgin olive oil, yoghurt, and honey. It’s a gentle, fragrant cake that becomes truly special when topped with whipped yoghurt cream and a handful of seasonal fruit. 

I love using pomegranates; their bright, jewel-like seeds always remind me of Greece. Feel free to make the recipe your own: infuse the cake or the cream with a splash of brandy, cardamom, orange zest, or even a few pinches of masala chai spice. It’s fresh, light, and the perfect way to end any festive meal without weighing you down. Easy, adaptable, and wonderfully comforting – just what Christmas cooking should be.

Ingredients for the cake

• 220g all-purpose flour

• 2 tsp baking powder

• A pinch of salt

• 140g icing sugar

• Zest of one lemon, finely grated

• 65g unsalted butter, melted

• 40g honey

• 55g extra virgin olive oil

• 2 tsp vanilla extract

• 3 large eggs, at room temperature, beaten

• 100g full-fat Greek yoghurt

• 1 tbsp fresh lemon juice

Method

1. Preheat your oven to 175°C fan. Grease a 20cm round tin or a 900g loaf tin with butter and dust lightly with flour. Always use parchment paper if you don’t trust your tin!

2. In a large mixing bowl, combine the flour, baking powder, and salt. Set aside.

3. In a small bowl, mix the icing sugar with the lemon zest. Set aside.

4. In a medium saucepan, melt the butter, then stir in the honey. Mix well, then add the olive oil and vanilla extract. Stir in the icing sugar–lemon zest mixture. Set aside.

5. In a separate bowl, whisk together the eggs, Greek yoghurt, and lemon juice until well combined. Add the butter–honey–oil mixture and whisk until smooth.

6. Make a well in the centre of the dry ingredients and pour in the liquid mixture. Gently stir until the batter is smooth with no lumps—take care not to over-mix.

7. Pour the batter into the prepared tin. Give the tin a gentle tap on the counter to release any air bubbles and smooth the top.

8. Bake at 175°C fan for ten minutes, then reduce the oven temperature to 160°C (fan) and bake for another 30–40 minutes, or until the cake is golden and a toothpick inserted into the centre comes out clean.

9. Once baked, turn the cake out onto a wire rack and let it cool before serving.

For the yoghurt cream

Ingredients

• 300g double cream

• 200g full-fat Greek yoghurt

• A pinch of salt

• Flavouring (choose one or a mix):

◦ 1 tsp vanilla essence

◦ Zest of half lemon or orange

◦ 1–2 tbsp honey or molasses

◦ 1–2 tsp icing sugar

◦ A splash of brandy

Method

1. In a large bowl, add the double cream, Greek yoghurt, vanilla essence (if using), and a pinch of salt.

2. Whisk until the mixture begins to thicken slightly.

3. Add any additional flavours or sweeteners you prefer, then continue whisking until you reach a thick, silky consistency. Try to always whisk in one direction!

4. If you have a hand mixer, feel free to use it. If not, take small breaks and keep going until it thickens.

5. Preferably refrigerate for a couple of hours before serving.

To find more of Despina’s recipes, visit her Substack

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