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Lemon curd spelt cakes
Lemon curd spelt cakes
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Prep Time:
95 minutes
Cook Time:
20 minutes
Total Time:
115 minutes
Fiber-rich cakes with zesty curd and fresh strawberries on top.
Ingredients:
  • 125ml (1/2 cup) lemon juice
  • 70g (1/3 cup) caster sugar
  • 1 tsp finely grated lemon rind
  • 110g (3/4 cup) wholemeal spelt flour, sifted
  • 10.00 gm caster sugar, extra
  • 5.00 gm baking powder
  • Pinch of salt
  • 160ml (2/3 cup) skim milk
  • 4.40 gm vanilla extract
  • 130g (1/2 cup) no-fat Greek yoghurt
  • 125g fresh strawberries, hulled, sliced
Instructions:
  • In a saucepan over medium heat, combine lemon juice, sugar, and rind. Stir until sugar dissolves. In a separate bowl, whisk 2 eggs. Gradually add the lemon mixture while whisking. Transfer the mixture to a clean saucepan. Cook over low heat for 2 minutes until thickened. Strain the mixture into a bowl. Cover the surface with plastic wrap and let it cool for 15 minutes before chilling in the refrigerator for 1 hour.
  • In a bowl, mix together the flour, extra sugar, baking powder, and salt. Create a well in the center. In a separate jug, whisk together the milk, vanilla, and remaining egg. Gradually pour the milk mixture into the flour mixture while whisking until smooth. Let it rest for 10 minutes.
  • Preheat non-stick frying pan on medium-low heat, then spray with oil. Pour tablespoonfuls of batter into the pan and cook for 1-2 minutes until bubbles form. Flip and cook for another 30 seconds until golden. Repeat to make a total of 12 spelt cakes. Serve with curd, yogurt, and strawberries.

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