LOW FAT LEMON YOGHURT & RASPBERRY CAKE

http://yummiberry.co.za/?p=3603

(Serves 16)

 

Ingredients:

2 large eggs
225g golden caster sugar
225g Greek yogurt
finely grated zest 3 lemons
100g ground almonds
150g self-raising flour
1tsp baking powder
for the syrup:
juice 5 lemons
150g golden granulated sugar
200g raspberries

 

Method:
Grease and line a 20cm round cake tin. Heat oven to 170C, gas 3. Whisk together the eggs and sugar with an electric whisk for 5 mins until very pale and thick. Gently stir in the yogurt and lemon zest, fold in the almonds, flour and baking powder. Pour into tin. Bake for 30 mins, cover with foil and bake for 10-15 mins more, until the cake is golden and a skewer comes out clean. To make the syrup, heat the lemon juice in a small pan, then stir in the granulated sugar. Immediately pour the syrup over the cake, so that the juice sinks into it and the sugar forms a crunchy layer. Pile the raspberries onto the centre of the cake to decorate.

 

Nutritional Information:

Per serving: calories 188; fat 5g; sat fat 1g; carbs 32g

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