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[cooked-recipe id="2141"]

[cooked-recipe id="2141"]

Yields8 Servings

Cake
 180 g Plain flour
 20 g Ground almonds
 1 tsp Baking powder
 ½ tsp Bicarbonate of soda
 ¼ tsp Fine sea salt
 120 ml Vegetable oil
 120 g Greek yoghurt
 2 Eggs
 200 g Caster sugar
 2 Limes (zest of both & 1 1/2 tbsp juice)
Yoghurt Topping
 150 g Greek yoghurt
 1 Lime (Zest & 1 tbsp Juice)
 45 g Icing sugar

1

Preheat oven to 180°C. Line the base of a 7" loose bottomed cake tin with baking parchment. Combine flour, ground almonds, baking powder, bicarbonate of soda and salt together. Give a quick mix to evenly disperse ingredients.

2

In another bowl or measuring jug, combine oil, yoghurt, eggs, caster sugar, lime zest and juice. whisk together and then combine with dry ingredients.

3

Pour the batter into the prepared cake tin and bake for 35 - 40 minutes in the preheated oven. Test cake is fully cooked by inserting a skewer if it comes out clean cake is ready.

4

Remove to a wire rack and allow to cool for 5 minutes in the tin before turning out onto a wire rack to cool completly.

5

When cake has cooled, combine all the ingredients for the yoghurt topping and mix together until glossy and smooth with a spatula.

6

Pour the topping onto the cooled cake, spread to the edges with a spatula.

Ingredients

Cake
 180 g Plain flour
 20 g Ground almonds
 1 tsp Baking powder
 ½ tsp Bicarbonate of soda
 ¼ tsp Fine sea salt
 120 ml Vegetable oil
 120 g Greek yoghurt
 2 Eggs
 200 g Caster sugar
 2 Limes (zest of both & 1 1/2 tbsp juice)
Yoghurt Topping
 150 g Greek yoghurt
 1 Lime (Zest & 1 tbsp Juice)
 45 g Icing sugar

Directions

1

Preheat oven to 180°C. Line the base of a 7" loose bottomed cake tin with baking parchment. Combine flour, ground almonds, baking powder, bicarbonate of soda and salt together. Give a quick mix to evenly disperse ingredients.

2

In another bowl or measuring jug, combine oil, yoghurt, eggs, caster sugar, lime zest and juice. whisk together and then combine with dry ingredients.

3

Pour the batter into the prepared cake tin and bake for 35 - 40 minutes in the preheated oven. Test cake is fully cooked by inserting a skewer if it comes out clean cake is ready.

4

Remove to a wire rack and allow to cool for 5 minutes in the tin before turning out onto a wire rack to cool completly.

5

When cake has cooled, combine all the ingredients for the yoghurt topping and mix together until glossy and smooth with a spatula.

6

Pour the topping onto the cooled cake, spread to the edges with a spatula.

Yoghurt & Lime Cake
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