Chef Edward Hayden’s Lemon & Almond Yogurt Cake
Ingredients
Cake
10oz/300g of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
4oz/110g ground almonds
4oz/110g caster sugar
5floz/150ml sunflower oil
2 eggs, lightly beaten
Zest of 1 lemon
8oz/225g plain flour
2 tsp baking powder
Icing
3oz/75g icing sugar
Lemon juice
Method
- Preheat the oven to 160°C/320°F/Gas Mark 3
- Line a 2lb/900g loaf tin with parchment paper
- Put the eggs, sugar and oil in a large mixer and beat for 4-5 minutes until well beaten and lightly aerated
- Next, add in the lemon zest along with the Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt and mix until the mixture is quite dense
- Sieve in the plain flour and baking powder, then adding the ground almonds and gently fold them in with a spatula or metal spoon
- Spoon the cake mixture into the tin. Bake for 50 minutes or until a skewer comes out clean. Leave to cool for 5-10 minutes before turning out on to a wire rack to finish cooling
- Meanwhile mix the icing sugar with enough lemon juice to achieve a drizzle like consistency. Drizzle over the top of the cake in a an ad-hoc haphazard fashion and then decorate the cake with fresh raspberries. Decorate the cake on the platter with some fresh bay leaves, edible flowers or herbs
- Edward's Handy Hints
- Consider adding some fresh blueberries, raspberries or chocolate chips to the cake mixture before baking. Feel free to use an 8inch/20cm round tin instead to bake the cake
