Ingredients

Ingredients for the Swiss Meringue

90 g eggwhites

200 g of plain sugar

40 g lemon juice

For the cake

200g eggs

180 g plain sugar

180 g plain all purpose flour

8 g of baking powder

70g of Greek style full fat yogurt

70g melted butter

peel of 2 lemons

1 lemon confit washed and cut in 3 mm cubes

For the syrup

80 g of water

80 g of plain sugar

50 g lemon juice

2 levander sprigs  

Method

For the meringue. 

Add the egg whites and sugar in a pot and start mixing it with a whisk.

Put a smaller pot with some water on medium heat and place the bigger pot on top to create a double boiler. 

Mix while the mixture is being heated up. When temp reaches 70 degrees remove from heat and transfer the mixture in the mixer. Start mixing till it starts to cool down and stop when stiff peaks have formed. Add the lemon juice and mix till all is incorporated. Transfer the meringue in a pastry bag and leave it there till you need it. 

For the cake

Without cleaning up the mixer bowl we add the sugar and eggs in it and start beating in hight speed till the mixture get's thick and turns creamy in colour and consistency. 

Meanwhile we pass the flour abd baking powder through a sieve.

In a small pot we add the butter and we melt it in low heat.

Remove from heat, add the yogurt, limoncelo, rind and mix well.

Add this mixture to the mixer's bowl and mix slowly.

Add the flour mixture, one spoonfull at a time and mix lightly.

Finally add the lemon confit and mix it in as well.. 

Transfer the batter in a rectangular cake pan measuring 23X10X10 cm that we have buttered and layered it with parchment paper. 

Bake in a preheated oven at 170 celsius for about 45 mins.

For the syrup

Mean while we prepare the syrup by boiling the ingredients in a small pot and remove from the heat the moment that sugar melts. 

When the cake is out of the oven we create holes in it with a wooden skewer and we slowlypou the syrup in the cake pan.

We let it absorb and cool down and after an hour we remove it from the pan.

We decorate with the meringue that we can use a blow torch to give it a wonderful colour as well.  

We can also use more lemon peel, fruit etc to decorate.

Enjoy!