Thursday, 6 June 2013

Easy mix Yoghurt and Lemon Curd Cake

This is one of those easy cakes you can just mix in a bowl with a fork.

When Rachel brought me a jar of Aunty Von's lemon curd I played with it and added some to this easy yoghurt and lemon cake .

I dropped blobs of it onto the cake batter and hoped that this would rise up around them, and it did.
Served warm with thick Greek yoghurt it makes a tangy comforting winter dessert, or you could leave it to cool and have some with a coffee later.


2 eggs
1 cup of whole milk yoghurt
1/3 cup of vegetable oil
3/4 cup of castor sugar
2 cups of all purpose flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
a good pinch of salt
1 teaspoon of vanilla essence
the grated rind of a lemon
the juice of 1/2 lemon
1/4 -1/ 2 cup of lemon curd (I used Aunty Von's)


Preheat the oven to 180 C
In a large mixing bowl gently combine the yoghurt, eggs, sugar, vanilla and rum
In another bowl , sift together the flour, baking soda, and salt
Add the flour mixture into the yoghurt mixture, and whisk together with a fork until just mixed.
Pour the batter into the prepared cake tin ( I used a silicone one and very lightly oiled it)
Put blobs of lemon curd all around (about 10 teaspoonfuls)
Bake for 30-35 minutes until the top is golden brown and a cake tester comes out clean
Let stand for 10 minutes before transferring onto a cake rack to cool
Dust with icing sugar before serving with thick Greek yoghurt


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