Yoghurt citrus cake

Serves: 12

Time to make: 45 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

½ cup canola oil

1 cup low-fat plain yoghurt

1 egg

1 teaspoon lemon essence

½ cup sugar

1 ½ cups self-raising flour

75g mixed peel, pieces broken up

½ cup (50g) sliced almonds

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Instructions

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1 Preheat oven to 175ºC. Spray a small or medium-sized ring or plain cake tin lightly with oil. In a small bowl mix together the first 4 ‘wet’ ingredients. Mix well with a fork to break up egg.

2 In a large bowl add the remaining four ‘dry’ ingredients. Mix together well with a fork and make sure mixture is not in big lumps. Make a well in the centre.

3 Add wet ingredients to the dry mixture and mix quickly with a fork until just combined. Spoon cake mixture evenly into prepared cake tin. Smooth top to even then bake for 30 minutes.

4 Test with a sharp knife to see if cake is cooked. If the knife is clear the cake is ready. If not, cook for another 5 minutes. Once cooked, let the cake cool and serve with a dusting of icing sugar if preferred.

WINNER: HFG kids’ healthy baking competition 2012
Oscar (9), Auckland

Variations

Make it gluten free: Use gluten-free baking mix instead of flour.
Chocolate cake: Replace lemon essence with vanilla essence and replace mixed peel with 2 tablespoons cocoa.
Banana cake: Leave out essence and mixed peel and add 1 ripe mashed banana.

HFG tip

When mixing dry ingredients together in a bowl it is best to make a big dent or ‘well’ in the centre of the ingredients. This helps when you add the wet ingredients to the centre as it is easier to mix and blend ingredients evenly.

Nutrition Info (per serve)

Calories 237 cal

Kilojoules 990 kJ

Protein 4 g

Total fat 13 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 14 g

Dietary fibre 1 g

Sodium 90 mg

Calcium 70 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.