I have been hankering for something delicious and lemony!
Combined with some yoghurt that needed to be used and inspired by this recipe, I baked a lemon yoghurt cake.
It is dense, moist and very zingy. I really like it and so did the kids!
If you are familiar with orange almond cake, the texture is a bit similar even though it’s made differently.
If you can’t get fine polenta, just process regular polenta a little first in the food processor so your cake isn’t too ‘crunchy’!
If you are dairy free, you can try it with coconut yoghurt and coconut oil, but I can’t make any guarantees.
As usual, I love feedback, so let me know if you make it and how you go. Send me a photo on Facebook!
Lemon Yoghurt Cake
Vital Stats: Gluten free, Refined sugar free
Okay, so this is what you need:
1/2 cup fine organic polenta
1/4 cup arrowroot or tapioca flour
1/2 tspn bicarbonate of soda
3 organic eggs
Juice and zest of one organic lemon
3/4 cup organic rapadura sugar
125g organic butter, cubed and softened
3/4 cup organic greek yoghurt
Okay, this is how you do it:
Preheat the oven to 170° celsius and line a round, deep cake tin with non-toxic baking paper.
Whack the almonds in thermy and blitz speed 7 for 10-15 seconds to make almond meal.
Throw in the rest of your ingredients and mix, speed 5 for 20-30 seconds until all ingredients are well combined and the batter looks smooth.
Fling into the cake tin and into the oven for 45 minutes or until cooked through. Cool on a wire rack and use a serrated knife to cut. It can be eaten slightly warm.
Use almond meal and process all ingredients in a food processor until combined.
The cake is brown because I don’t blanch my almonds and the rapadura sugar always gives it a nice caramel colour. I like the rustic look!
HOT TIP: This is delicious served with cream, custard or more yoghurt.