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Recipes
Recipe Rating:
Lemon and Lime Yoghurt Cake - NEW!
Description
Serves: 8
Who says good-for-you ingredients can’t be indulgent?
Made with creamy and nutritious Vaalia Greek Style Yoghurt, this luscious lemon butter cake makes summer even sweeter.
Cooking Time: 35 mins (+15 mins prep)
Ingredients
- Olive oil spray
- 215g (1 cup) caster sugar
- 125g butter, at room temperature
- 3 tsp finely grated lemon rind
- 3 eggs, separated
- 260g (1 cup) Vaalia Greek Style Yoghurt
- 125ml (1/2 cup) milk
- 55g (1/2 cup) almond meal
- 150g (1 cup) plain flour, sifted
- 75g (1/2 cup) self-raising flour, sifted
- 280g jar lemon butter
- Chopped pistachios, to decorate
- Lime rind, to decorate
glacé icing
- 380g (21/2 cups) icing sugar, sifted
- 1 tbs Vaalia Greek Style Yoghurt
- 1 tbs fresh lime juice
Directions
- Preheat oven to 160°C. Spray two
round 18cm non-stick ring pans with oil - Use an electric beater to beat the
sugar, butter and lemon rind in a bowl
until light and creamy. Add the egg
yolks, 1 at a time. Fold in yoghurt, milk,
almond meal and flour until combined. - Beat the egg whites in a bowl until soft
peaks form. Fold 1/4 of the egg white
into the cake mixture. Fold in remaining
egg white. Divide the mixture among
the pans and bake for 30 minutes or
until a skewer inserted into the centres
comes out clean. Set aside for 5 minutes
to cool slightly before turning onto
a wire rack to cool completely. - To make the icing, stir the sugar,
yoghurt and lime juice in a bowl
until smooth. Place 1 cake on a cake
stand and spoon over the lemon
butter. Top with remaining cake.
Drizzle over the icing and top with
pistachio and lime zest.
* The live active cultures in Vaalia don’t like heat, so serve with Vaalia straight from the fridge for the full benefit of the active probiotic cultures.
