Raspberry lemon whisper cake

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 14

Time to make: 1 hr 5 mins , plus cooling

Hands-on time: 20 mins

Ingredients

More weights & measures

2 large eggs

200g (1 ⅓ cups) castor sugar

200g reduced-fat Greek yoghurt

pinch of salt

2 lemons, zest

150g (1 ¼ cups) self-raising flour

100g ground almonds

1 ¼ cups raspberries, fresh or frozen, plus extra, to decorate

IcingFrostingX

6 tablespoons icingfrostingX sugar

2 lemons, juice

fresh mint sprigs

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Instructions

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1 Lightly grease a ring cake tin. Preheat oven to 170°C. Whisk eggs and sugar together until pale and creamy. Mix yoghurt, salt and lemon zest together.

2 Stir yoghurt mix into eggs then fold in flour with ground almonds.

3 Fold in raspberries. Pour into prepared tin and bake for 35-40 minutes or until firm and golden brown. Cool completely in the mould before turning out.

4 To make icing, mix icing sugar with lemon juice. Drizzle over the cake. Serve with extra raspberries and garnish with mint.

Variations

Make it gluten free: Use gluten-free baking mix and check yoghurt and icing sugar are gluten free.

HFG tip

To transport: Pack cake and take a separate container with raspberries and mint to garnish.

Nutrition Info (per serve)

Calories 179 cal

Kilojoules 750 kJ

Protein 5 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 20 g

Dietary fibre 1 g

Sodium 70 mg

Calcium 60 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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