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Lemon and yoghurt syrup cakes
Lemon and yoghurt syrup cakes
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Make delicious syrup cakes with coconut sugar, spelt flour, and low-fat Greek yogurt for a healthier twist.
Ingredients:
  • 60ml (1/4 cup) solid coconut oil
  • 32.00 gm coconut sugar
  • 150g (1 cup) white spelt flour, sifted
  • 2 eggs, separated
  • 2.00 gm baking powder
  • 2 tsp lemon rind, finely grated
  • 150ml low-fat Greek yoghurt
  • 42.00 gm lemon juice
  • Low-fat Greek yoghurt, extra, to serve
  • 60ml (1/4 cup) lemon juice
  • 25.60 gm coconut sugar
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease six 125ml (1/2 cup) dariole moulds and line their bases with baking paper. In a bowl, use electric beaters to cream the oil and sugar until pale and creamy. Mix in 2 tablespoons of flour until combined. Add the egg yolks one at a time, ensuring each is well incorporated. Fold in the baking powder, bicarb, lemon rind, half of the remaining flour, half of the yoghurt, and half of the lemon juice. Then fold in the rest of the flour, yoghurt, and lemon juice until a stiff batter forms.
  • Beat egg whites with electric beaters in a clean dry bowl until soft peaks form. Gently fold half of the egg white mixture into the batter, then fold in the remaining egg whites. Spoon into prepared moulds and bake for 20-22 minutes until a skewer comes out clean. Allow to cool in the moulds for 5 minutes, then transfer to a wire rack over a baking tray and poke 3 holes in each cake using a skewer.
  • To make the lemon syrup, gently heat the lemon juice and sugar in a saucepan until the sugar melts. Let it simmer without stirring for a couple of minutes, then add the lemon zest and simmer for another minute until it thickens.
  • Drizzle half of the syrup onto the warm cakes and allow them to cool completely.
  • Top the cakes with a dollop of yogurt and drizzle with the remaining syrup before serving.

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