Nuwave Oven Recipes - TVSN

LEMON YOGHURT SYRUP CAKE
Ingredients:
250g butter, softened
3 tsp lemon rind, finely grated
¾ cup caster sugar
3 eggs
1¼ cups Greek-style yoghurt
¼ cup lemon juice
1½ cups self-raising flour
½ cup plain flour
Method:
1. Grease a fluted ring pan (or Bundt pan).
2. Using an electric mixer, beat butter, lemon rind and sugar until light and fluffy.
3. Add eggs, 1 at a time, beating well after each addition.
4. Transfer mixture to a large bowl, add half the yoghurt and half the lemon juice; stir to combine;
sift half the flours over butter mixture; stir to combine. Repeat with remaining yoghurt, lemon
juice and flours.
5. Spread mixture into prepared pan.
6. Bake on 5cm rack in NuWave oven, power level HI for 45 mins or until skewer inserted in cake
comes out clean. Cool in pan for 10 mins. Turn out onto a wire rack over a baking tray.
Meanwhile, make lemon syrup:
1. Combine lemon juice, sugar and ¼ cup cold water in a saucepan over low heat.
2. Stir for about 5 mins or until sugar has dissolved; increase heat to medium, bring to the boil,
reduce heat to low and simmer for about 5 minutes or until thickened.
3. Pour hot syrup over hot cake.
This is a beautifully textured cake with tang that is sensational served with Greek-style yoghurt and lemon zest.!
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