Chef Edward Hayden's Lemon & Almond Yogurt Cake - Irish Yogurts Clonakilty

Chef Edward Hayden’s Lemon & Almond Yogurt Cake

By Irish Yogurts Clonakilty

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

Ingredients

Cake