Use a spoon to stir in the flour, yoghurt and oil until smooth. Whisk eggs and sugar for a few minutes with an electric mixer until pale and creamy.Īdd the lemon juice and zest and whisk for another minute. Grease a 22cm round spring-form cake pan (line with baking paper if desired). I hope you give this cake a go, I think it’s a really tasty and an easy to prep dessert – and low in fat, too! □Ģ lemons, juiced, plus 2 tsp finely grated lemon zestġ cup Greek style yoghurt, extra to serve if desired That is kind of my fault though, because I simmered my syrup for a bit more than needed, which made it as thick jam! At the time I wanted the cake finished and eaten, so I didn’t water it down – I should have! I made very few modifications to the recipe, mainly for the syrup – I’d love to make this cake again, and when I do, I’d put a little less lemon juice in the syrup, and maybe a few extra tablespoons of sugar into the cake batter because it didn’t seem to have absorbed enough syrup to sweeten it. Being a cooking fanatic, I loved watching MasterChef when I had lots of spare time, and few things to do □ Some of the recipes they cooked up on the show were plain amazing – and when I stumbled across their lemon yoghurt cake with syrup, I knew I had to try it – I got that lemon-dessert craving, after all! I’m a fanatic of two things: cooking (when I feel like it), and lemon desserts (when I’m craving it).
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