Raspberry lemon whisper cake
Time to make: 1 hr 5 mins , plus cooling
( Hands-on time: 20 mins )
Total cost: $ 12.60 / $ 0.90 per serve
(at time of publication)
- 2 large eggs
- 200g (1 1/3 cups) castor sugar
- 200g reduced-fat Greek yoghurt
- pinch of salt
- 2 lemons, zest
- 150g (1 1/4 cups) self-raising flour
- 100g ground almonds
- 1 1/4 cups raspberries, fresh or frozen, plus extra, to decorate
- 6 tablespoons icing sugar
- 2 lemons, juice
- fresh mint sprigs
Total fat 5g
Saturated fat 1g
Dietary fibre 1g
1 Lightly grease a ring cake tin. Preheat oven to 170°C. Whisk eggs and sugar together until pale and creamy. Mix yoghurt, salt and lemon zest together.
2 Stir yoghurt mix into eggs then fold in flour with ground almonds.
3 Fold in raspberries. Pour into prepared tin and bake for 35-40 minutes or until firm and golden brown. Cool completely in the mould before turning out.
4 To make icing, mix icing sugar with lemon juice. Drizzle over the cake. Serve with extra raspberries and garnish with mint.
Make it gluten free: Use gluten-free baking mix and check yoghurt and icing sugar are gluten free.
To transport: Pack cake and take a separate container with raspberries and mint to garnish.
Hanu de Jong
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