Raspberry lemon whisper cake
(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
- IcingFrostingX
- 6 tablespoons icingfrostingX 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
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Protein 5g
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Total fat 5g
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–Saturated fat 1g
-
Carbohydrates 30g
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–Sugars 20g
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Dietary fibre 1g
-
Sodium 70mg
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Calcium 60mg
-
Iron 0.5mg
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