LEMON DRIZZLE CAKE
This is a very easy recipe to make, it’s a healthier version of a traditional cake (using yogurt and canola oil instead of butter, and reducing the amount of sugar). It’s a recipe from the Good Food BBC magazine.
1 1/4 cup (185g) self-raising flour
1/3 cup (40g) almond meal (ground almonds)
1/3 cup (55g) instant polenta
1 1/2 tspn baking powder
finely grated zest of 2 lemons
2/3 cup (150g) caster sugar
2 eggs, at room temperature
200g natural yogurt
1/3 cup (80ml) canola oil
1/3 cup (75g) caster sugar
juice of 2 lemons (about 1/3 cup)
1/3 cup water
- Preheat oven to 180C or 160C fan. Lightly oil a deep 20cm round cake pan and line base with baking paper.
- Place flour, almond meal, polenta and baking powder in a large bowl. Stir in lemon zest and sugar, then make a well in the centre. Beat eggs in a bowl, then stir in yogurt. Add egg mixture to flour mixture, along with oil. Using a large metal spoon, gently fold mixture together until just combined. Do not overmix.
- Fill prepared pan with batter, smoothing top with a spatula. Bake for 40 minutes, until a skewer inserted into centre comes out with only a few crumbs. Cover loosely with foil for last 5-10 minutes of cooking if over-browning. Leave in pan for 5 minutes before transferring to a wire rack.
- Meanwhile, to make lemon syrup, place caster sugar, lemon juice and water in a small saucepan. Heat on medium, stirring occasionally, until sugar dissolves. Increase heat to high and boil for 4 minutes, until slightly reduced and syrupy.
- Using a skewer, pierce small holes all over top of warm cake. Gradually spoon over half of lemon syrup and let it soak in. Brush side of cake with a little syrup, then spoon remaining syrup over top. Serve warm or at room temperature.
I used grapeseed oil because I didn’t have canola oil.
This cake is best eaten on the same day. It’s not very sweet at all and slightly crumbly in texture.