Raspberry lemon whisper cake
(at time of publication)
- 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
- 6 tablespoons icingfrostingX sugar
- 2 lemons, juice
- fresh mint sprigs
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.
Make it gluten free: Use gluten-free baking mix and check yoghurt and icing sugar are gluten free.
To transport: Pack cake and take a separate container with raspberries and mint to garnish.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 1g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.