Lemon yoghurt cake with double lemon frosting.
Cook time: 25 mins | Prep time: 15 mins | Serves: 6-8
Ingredients.
4 large free-range eggs, at room temperature
¾ cup (165g) caster sugar
½ cup (125g) plain Greek yoghurt
¼ cup (60 ml) extra-virgin light olive oil
1 large lemon, juice and zest
3 cups coarse almond meal (almond flour)
2 teaspoons baking powder
½ teaspoon sea salt
Cream cheese frosting
300g cream cheese, softened
2 tablespoons (40ml) lemon juice
⅓ cup (50g) icing sugar
Lemon curd
2 eggs
50 g unsalted butter
¼ cup (55 g) caster sugar
⅓ cup (80 ml) lemon juice
Method.
1. Preheat the oven to 160°C (320°F) fan-forced. Line a 20 x 30 cm rectangular baking tray with baking paper.
2. In a large bowl, whisk the eggs and caster sugar until pale and frothy approximately 5 minutes. It’s a good arm workout. Add the yoghurt, olive oil, lemon zest, and juice, and whisk to combine. Fold in the almond meal, baking powder, and salt until just combined.
3. Pour the batter into the prepared tray, smooth the top, and bake for 25–30 minutes, until golden and a skewer inserted into the centre comes out clean. Allow to cool for 20 minutes.
4. To make the cream cheese frosting, mix cream cheese, lemon juice, and icing sugar in a bowl using a fork or whisk until smooth. Set aside.
5. For the lemon curd, whisk eggs, butter, sugar, and lemon juice in a heatproof bowl set over a saucepan of gently simmering water (double boiler). Keep whisking continuously. The mixture will be runny at first, then thicken. Once thickened, remove from heat and whisk occasionally as it cools.
6. Generously spread the cream cheese frosting over the cake. Drizzle half the lemon curd on top and gently swirl it through with a butter knife. Serve the remaining lemon curd on the side.
