Greek Yoghurt & Honey Cake with Raisin Lemon Syrup

Ingredients

240 g	Unsalted butter
120 g	Caster sugar
3 Tbsp	Liquid honey (Main)
2	Lemons, zest
4	Eggs, separated
240 g	Standard flour
1 pinch	Salt
1 tsp	Baking soda
1 tsp	Baking powder
240 g	Greek yoghurt, unsweetened, p;us extra to serve (Main)
120 g	Caster sugar
2 Tbsp	Liquid honey
120 g	Raisins
1 tsp	Fennel seeds
2	Lemons, juice (Main)
180 ml	Water

Directions

1. Preheat the oven to 180 degC. Grease a 24cm springform cake tin and line it with baking paper.
2. To make the cake, beat the butter with the sugar, honey and lemon until light and creamy, then beat in the yolks one by one.
3. Sift the flour, salt, baking soda and baking powder together.
4. Add spoonfuls of flour mixture and yoghurt to the egg yolk mixture, alternating between the two.
5. Put the egg whites in a large clean bowl and whisk until soft peaks form.
6. Carefully fold the whites into the cake mixture and spoon into the prepared tin.
7. Bake for 65 minutes, until a skewer inserted in the centre comes out clean. Let the cake cool in its tin for 10 minutes, then turn out on to a wire rack to cool completely.
8. Meanwhile, make the syrup. Put all the remaining ingredients, except the yoghurt, in a small pan.
9. Stir over a low heat until the sugar has dissolved, bring the syrup to the boil and simmer for 10 minutes.
10. Turn off the heat but keep warm. Place a plate underneath the cake to catch any syrup. Spoon warm syrup over the cake, spreading the plump raisins evenly.
11. Serve warm or cold, with large dollops of yoghurt.