Chef Eunice Power’s Lemon Yogurt Cake
Ingredients
Cake
150g of Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
150ml sunflower oil
3 eggs
275g plain flour
185g caster sugar
½ teaspoon baking powder
1 lemon finely grated zest
Icing
250g of Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
125g of icing sugar sieved
Decorate
Punnet of Raspberries
1 tbsp of chopped pistachios
50g of white chocolate
Method
- Line a 23cm spring form tin. I used a heart shaped one to celebrate Valentine's day.
- Preheat the oven to 180c.
- Put all the cake ingredients into a bowl and mix until the smooth, pour into the prepared tin, make a slight hollow with a back of a spoon in the centre of the cake. Bake for 35 minutes in the pre heated oven.
- While the cake is baking mix the yoghurt and icing sugar together until blended then put in the fridge to set.
- When the cake has cooled completely, spread the icing over the cake and decorate with raspberries, white chocolate shards and chopped pistachios.
