LEMON AND YOGHURT CAKE WITH ORANGE AND CARDAMOM SYRUP
MAKES 1 X 20CM RING CAKE
This moist cake is brilliant topped with a dollop of double-cream yoghurt.
For the cake
60ml (4 tbsp) desiccated coconut, toasted 250g butter, softened
60ml (4 tbsp) lemon zest, finely grated 250g caster sugar
3 eggs
400g self-raising flour
50g ground almonds
Juice of 1 lemon
250g double-cream yoghurt
For the syrup
Zest and juice of 1 orange 125ml (½ cup) water 100ml honey
5 cardamom pods, bruised
Preheat oven to 180°C and grease a 20cm ring cake tin.
To toast the coconut, place in a pan and dry roast over medium heat until golden brown. Set aside to cool.
With an electric beater, beat the butter, zest and sugar until light and fluffy. Add the eggs one at a time, and alternate with the flour, a third at a time, beating well after each addition.
With a wooden spoon, stir in the coconut, almonds, lemon juice and yoghurt until just combined. Spoon the mixture into the prepared cake tin and spread evenly. Bake for about 50 minutes then stand for 5 minutes before removing the cake.
Combine all the ingredients for the syrup in a pot and stir until it begins to boil. Reduce the heat and simmer until the syrup has reduced slightly.
Remove the cake from the tin and place on a serving dish. Remove the cardamom from the syrup and discard. Pour the syrup over the cake while still hot. Allow to cool before serving.
GOING HOME by Sophia Lindop, Annake Müller Publishing. Cost: R450 – Lifestyle readers R400 from annakem@mweb.co.za