Sample Project From Eat Greek for a Week

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Eat Greek for a Week

serves 10 slices Ready in: 1 hour 10 minutes


Extract from

Eat Greek for a Week by Tonia Buxton

Published by Blink Publishing

In Eat Greek for a Week, cook and television personality Tonia Buxton shows how the culinary wonders of Greece can lead to a happy, healthy and rewarding diet. With over 100 recipes ranging from wonderful Aegean seafood to irresistible spanakopita, and a simple psari plaki to a superb beef stifado, Eat Greek for a Week is a unique gateway to Greek cooking and the perfect introduction to a new way of living.

© 2018 Tonia Buxton / Blink Publishing · Reproduced with permission.


  • Step 1

    Preheat the oven to 170°C/fan 150°C/gas 3. Lightly oil and line a medium size loose-bottomed cake tin.

  • Step 2

    Beat the olive oil, sugar and egg yolks together in a large bowl. Add the yogurt and mix in well.

  • Step 3

    Fold in the flour, baking powder, cinnamon, almonds (reserving a handful) and apricots.

  • Step 4

    In a clean bowl, whisk the egg whites until forming soft snowy mounds. Mix together the lemon juice and bicarbonate of soda and fold into the egg whites then gently fold this into the cake mixture.

  • Step 5

    Spoon the mixture into the prepared tin. Scatter on the reserved flaked almonds. Bake for 50–55 minutes or until the cake is well risen and golden and a skewer inserted in the centre comes out clean.

  • Step 6

    Cool slightly in the tin before turning out onto a cooling rack.

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