- Citrus Lemon Yogurt Cake.jpg (14.51 KiB) Viewed 443 times
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 2
If served as two portions, provides 348 cals, 12g fat (of which 1g saturates), 41g sugar and 0.1g salt per portion.
Ingredients
- 3 large eggs, whites and yolks separated
- 1 orange, zested and juiced
- 1 lime, zested and ½ juiced
- 150g (5½oz) plain yogurt
- 250g (9oz) caster sugar
- 2 tsp vanilla extract
- 150ml (5fl oz) vegetable oil
- 175g (6oz) flour, sieved
- 75g (2½oz) cornflour, sieved
- 225g (8oz) icing sugar, sieved
- Few sprigs rosemary (optional)
For cooking:
- Ring mould or savarin - 23cm (9in), buttered and floured
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
2. In a large bowl whisk egg whites until they reach the peak stage. Move the egg whites to a smaller bowl.
3. Into the used bowl add the egg yolks, half the orange and lime zest, yogurt, sugar and vanilla extract and whisk until light and airy.
4. While the beaters are going, slowly pour in the vegetable oil.
5. Add the flour and cornflour to the mixture, beating just enough to incorporate.
6. Into the mixture add 1 tbsp of the egg whites. Mix to loosen the mixture. Fold the remaining egg whites in one third at a time.
7. Pour the batter carefully into the mould, making sure it's evenly distributed.
8. Bake on the middle shelf for approximately 30 minutes or when a skewer will come out clean.
9. Allow to cool in the tin for 5 minutes, then gently loosen with a table knife and turn onto a plate, then turn again onto another plate, leaving the smooth side up.
10. Add the icing sugar and remaining zest into a bowl and mix. Add 2 tbsp of the juice and mix. Add in more until the icing sugar is slightly stiff.
11. Fill a piping bag and pipe the icing either around the rim of the cake, letting the icing sugar drip down the cake or pipe the icing around the cake from outer edge to inner edge. Add small sprigs of rosemary if desired.
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