Yo­ghurt & Cin­na­mon Cake

Recipes+ - - Contents -

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.

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