Perfect for a tea party: lemon and yoghurt syrup cakes

serves / 6 prep / 50 minutes cook / 30 minutes

Ingredients

60ml (1⁄4 cup) solid coconut oil

2 1⁄2 tbsp coconut sugar 150g (1 cup) white spelt flour, sifted

2 eggs, separated 1⁄2 tsp baking powder 1⁄4 tsp bicarbonate of soda 2 tsp lemon rind, finely grated

150ml low-fat Greek yoghurt 2 tbsp lemon juice Low-fat Greek yoghurt, extra, to serve

LEMON SYRUP:

60ml (1⁄4 cup) lemon juice 2 tbsp coconut sugar 1 lemon, zested

1. Preheat oven to 180C/160C fan-forced. Grease six 125ml (1⁄2 cup) dariole moulds and line the bases with baking paper. Use electric beaters to beat the oil and sugar in a bowl until pale and creamy. Add 2 tbsp of the flour and beat until combined. Add yolks, 1 at a time, beating well after each addition. Stir in baking powder, bicarb, lemon rind and half the remaining flour. Stir in half the yoghurt and half the lemon juice. Repeat with the remaining flour, yoghurt and lemon juice, stirring until a stiff batter forms.

2. Use clean electric beaters to beat egg whites in a clean dry bowl until soft peaks form. Fold half the egg white mixture into the batter. Fold in the remaining egg whites. Spoon into the prepared moulds. Place on a baking tray and bake for 20-22 minutes or until a skewer inserted into the centre comes out clean. Cool in moulds for 5 minutes. Transfer to a wire rack set over a baking tray. Use a skewer to poke 3 holes in each cake.

3. Meanwhile, for the lemon syrup, combine the juice and sugar in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to a simmer. Simmer, without stirring, for 2 minutes. Add lemon zest. Simmer for a further 1 minute or until thick.

4. Pour half the syrup over warm cakes. Set aside to cool completely.

5. Serve the cakes topped with a spoonful of yoghurt and drizzled with the remaining syrup.