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