Lemon Yoghurt Cake

A cake as ligth as a cloud carrying the scent of lemon

Happy blog birthday to me! Not only that, this is actually also my 100th post!

It is incredible to realize that a whole year has passed since my first post.  It has been such a fabulous experience: it began with nothing more than my passion for food. I simply decided to start an on-line recipe collection; as I was constantly chewing everyone’s ear off about recipes and food anyway. I was actually taken by surprise when I read the first comments from strangers and I was completely blown away when I got my first followers. It really is a fantastic feeling to know that your passion has touched someone else.

Whilst hunting for new taste experiences to share, I became more and more interested in healthy food. Dishes that not only taste good but that truly nourish my body. It has been a great journey with some marvelous discoveries. I found out you can replace the fat in baked goods with apple sauce (Zucchini  Apple Muffin, Oat Blueberry Muffin). Also quite unexpectedly cauliflower became my new favourite vegetable (Mash, Hummus, Tabouleh, Couscous, Pasta).

So for my birthday I decided to bake myself a cake that tastes decadent but is low in fat and easy to make . It’s a good thing that this recipe is relatively healthy as I had way too much of it already; it is just so beautifully light and airy. Great with a cup of coffee in the afternoon, as desert or as a snack (and I have tested all of the above!)

Thank you for visiting my blog and leaving your messages and comments – I so enjoy reading your thoughts and feedback. I am looking forward to the year ahead and many more great discoveries and experiences!

Ingredients
(found on the blog ‘O Pistachio‘)
Two 15cm cake tins or one 22cm tin

butter for greasing cake tin
4 large eggs
110g (1/2 cup) superfine (caster) sugar
3 tbsp all-purpose (plain) flour
500g (1 2/3 cup) fat free Greek-style yoghurt (see tips for alternative)
zest of 1 lemon
juice of 1 lemon

Recipe

1. Preheat the oven to 175C (350F).
2. Cut out a round disk of parchment paper to cover the base of two 15cm (or one 22cm) round cake tins. Grease the tin well.
3. Separate the eggs. Whisk the eggs whites until they are stiff and form soft peaks.
4. In a separate bowl beat together egg yolks and sugar until pale and creamy.
5. Beat in the flour.
6. Then beat in the yoghurt, lemon zest and juice.
7. Carefully fold the egg whites under the yoghurt mix.
8. Pour into the baking tins.
9. Bake for about 50-60 minutes (for one large tin you might have to increase the baking time).
10. The cake should be moist but springy to the touch. (The cake will rise at first, but will then collapse again.)
11. Best served cold (although you might also like it warm).

Tips & Variations

Instead of Greek yoghurt you can also strain regular yoghurt in a cheese cloth for a while.

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