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Lemon yoghurt cake
Lemon yoghurt cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Ingredients:
  • 5 eggs, separated
  • 185g unsalted butter
  • 200g caster sugar
  • 200.20 gm honey
  • 1 lemon, zested, juiced
  • 280g plain flour, sifted
  • 4.00 gm baking powder, sifted
  • 1.25 gm bicarbonate of soda, sifted
  • 410ml thick Greek yoghurt
  • 75g sultanas
  • 1 cinnamon stick
  • 60.00 ml (1/4 cup) chopped unsalted pistachios
Instructions:
  • Preheat the oven to 160°C (320°F, no fan). Grease a 23cm springform cake pan and line the base with baking paper.
  • Use electric beaters to whip together butter, sugar, and 2 tablespoons of honey until the mixture is light and fluffy.
  • Mix in the lime rind, followed by adding the egg yolks one at a time, ensuring each yolk is well incorporated before adding the next. Gently fold in the flour, baking powder, and baking soda, then stir in 110ml of yogurt.
  • Beat eggwhites in a bowl until soft peaks form. Gently fold them into the mixture with sultanas. Pour the batter into a cake pan and bake for 1 hour or until a skewer inserted in the center comes out clean.
  • In a saucepan, mix together the lemon juice, 3 tablespoons of honey, and cinnamon. Boil for 1 minute, then set aside to cool slightly.
  • Poke cake all over with a skewer and generously drizzle with syrup. Allow it to cool fully.
  • When ready to serve, generously spread the dish with the rest of the yogurt and delicately drizzle with the remaining honey. Top it off with a sprinkle of pistachios for an extra touch of flavor and elegance.

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