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Recipe: Almond And Yoghurt Cake With Lemon Syrup
Similar Categories: Almond, Yoghurt, Cake, Lemon, Syrup
250 g softened butter
200 g caster sugar
grated rind of 2 lemons
4 eggs
75 g plain flour
2 teaspoons baking powder
450 g ground almonds
125 ml lemon juice
120 g plain yoghurt
cream (optional) to serve.
Lemon Syrup
180 ml lemon juice
150 g caster sugar
zest of 3 lmones plus extra to serve.
Preheat oven to 160C. Grease and line a round 23cm springform pan with
baking paper. Cream butter, sugar, and lemon rind together until smooth and
creamy. Add eggs one at a time, beating well after each addition. Sift
flour and baking powder together and fold into butter mixture with the
ground almonds, using a metal spoon. Gently fold in lemon juice and yogurt.
Spoon into prepared tin and bake for 50-60 minutes or until cake is a rich
golden brown colour and firm to touch.
Remove and pierce all over with a skewer. Pour half the syrup over the cake
and allow it to soak in. Slice cake, decorate with extra zest, and serve
with remaining syrup and cream, if desired.
To make lemon syrup; Combine lemon juice and sugar in a small pan and bring
to the boil. Reduce heat and simmer for 5 minutes. Remove from heat, add
zest and stir.
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