Yoghurt & Cinnamon Cake
SERVES 12 PREP 15 minutes + cooling COOK 30 minutes NUTRITION 977kJ; 17g fat (7g sat); 5g protein; 32g carbohydrate; 2g fibre a serve COST $1.90 a serve + MAKE AHEAD You can bake this cake a day ahead. Store in an airtight container in a cool, dark place.
125g butter, at room temperature 1 cup caster sugar
3 eggs, separated
Finely grated zest of 2 oranges 2 cups self-raising flour 2 teaspoons ground cinnamon,
plus 1 teaspoon extra ½ teaspoon bicarbonate of soda 1 cup low-fat Greek-style natural
yoghurt, plus extra, to serve ¼ cup slivered almonds
¼ cup icing sugar
1 tablespoon honey
1 Preheat oven to 180ºC/160ºC fan-forced. Lightly grease and line a 20cm x 30cm (base measurement) slice pan, extending paper at long sides for handles.
2 Using an electric mixer, beat butter and caster sugar in a bowl until pale and creamy. Add egg yolks, one by one, beating well after each addition. Beat in zest.
3 Sift flour, cinnamon and bicarbonate of soda over butter mixture. Add yoghurt and almonds; mix well. Using clean electric
beaters, beat egg whites in a large, clean, dry bowl until soft peaks form. Gently fold into almond mixture until just combined. Spoon into prepared pan; level surface.
4 Bake for 30 minutes or until a skewer inserted at centre comes out clean. Stand cake in pan for 5 minutes, then turn out onto a wire rack to cool completely.
5 Combine icing sugar and extra cinnamon in a bowl; dust over cake. Place yoghurt in a bowl; drizzle with honey. Serve with cake.