Name: Almond and yogurt lemon cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10
Ingredients: 4 eggs; 3/4 cup (165g) caster sugar; 1/2 cup (140g) yoghurt; 1/2 cup (125ml) vegetable oil; grated rind of 1 lemon; 2 1/4 cup (270g) almond meal; 1/2 cup (75g) plain flour, sifted; 2 teaspoon baking powder; Lemon syrup; juice of 2 lemons; 1/3 cup (75g) caster sugar; grated rind of 1 lemon

Almond and yogurt lemon cake

Fluffy, moist and packed full of flavour.

Serves 10

Prep

10M

Cook

35M

Total

45M

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Ingredients

4 eggs

3/4 cup (165g) caster sugar

1/2 cup (140g) yoghurt

1/2 cup (125ml) vegetable oil

grated rind of 1 lemon

2 1/4 cup (270g) almond meal

1/2 cup (75g) plain flour, sifted

2 teaspoon baking powder

Lemon syrup

juice of 2 lemons

1/3 cup (75g) caster sugar

grated rind of 1 lemon

Method

1.Preheat oven to 180°C (160°C fan-forced). Line base and sides of a 22cm cake pan with baking paper.

2.Beat eggs and sugar in an electric mixer until mixture is pale. Add yoghurt, oil and rind and beat well. Fold in almond meal, flour and baking powder. Pour into prepared pan and bake for 35-40 minutes, until a skewer inserted comes out clean. Turn out onto a platter.

3.Meanwhile, combine syrup ingredients in a saucepan with 2 tablespoons water on low heat. Stir for 2 minutes, until sugar dissolves. Increase heat and bring to boil. Simmer for 10 minutes, until syrupy. Pour over hot cake. Slice to serve.

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Ingredients

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