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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
Calories 179 cal
Kilojoules 750 kJ
Total fat 5 g
Saturated fat 1 g
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