Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 10 mins plus 2 hours drain­ing Cook­ing time 10 mins Serves 4

500g Greek yo­ghurt

1 tsp ground cin­na­mon

2 cups self-rais­ing flour

1 tsp mixed spice

1/2 tsp ground white pep­per Pinch ground chilli

11/2 cups but­ter­milk 2 free-range eggs

1/2 cup caster sugar,

plus ex­tra 1 Tbsp

2 Tbsp macadamia oil

2 cups frozen black­ber­ries Finely grated zest of 3 lemons 1 lemon leaf, chopped

1/2 cup de­mer­ara sugar Golden syrup, to serve STEP 1 Place yo­ghurt in a piece of muslin and hang for 2 hours, un­til ex­cess wa­ter has drained. Trans­fer to a bowl and mix in cin­na­mon. Set aside. STEP 2 Sift flour and spices into a bowl, then whisk in but­ter­milk, eggs, caster sugar and oil un­til smooth. Gen­tly fold in frozen berries. Cook as 4 thick cakes in 2 batches on a lightly oiled, non-stick grid­dle pan over medium heat for 2 min­utes on each side, un­til just set. STEP 3 Com­bine zest, leaf and ex­tra caster sugar in a mor­tar and pound un­til smooth. Add de­mer­ara sugar. Tear cakes into pieces, serve with cin­na­mon yo­ghurt, lemon sugar and golden syrup.

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