Raspberry lemon whisper cake
Serves: 14
Time to make: 1 hr 5 mins , plus cooling
Hands-on time: 20 mins
Total cost: $12.60 / $0.90 per serve
(at time of publication)
Ingredients
- 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
- Icing
- 6 tablespoons icing sugar
- 2 lemons, juice
- fresh mint sprigs
Instructions
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 179cal
-
Kilojoules 750kJ
-
Protein 5g
-
Total fat 5g
-
–Saturated fat 1g
-
Carbohydrates 30g
-
–Sugars 20g
-
Dietary fibre 1g
-
Sodium 70mg
-
Calcium 60mg
-
Iron 0.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
