Raspberry-lemon whisper cake
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Time to make:
1 hr (Hands-on time: 20 mins, Cooking time: 40 mins)
$0.70 per serve
(at time of publication)
Full ingredients list:
- 2 large eggs
- 200g caster sugar
- 200g low-fat Greek-style yoghurt
- pinch salt
- zest of 2 lemons
- 100g ground almonds
- 150g self-raising flour
- 1 1/4 cups raspberries (fresh or frozen), plus extra 1/4 cup, to decorate
- 6 tablespoons icing sugar
- juice of 2 lemons
- 5–6 mint sprigs, to decorate
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 170°C. Lightly grease a ring-cake tin.
Step 2 Whisk eggs and caster sugar in a large bowl until pale and creamy. Combine yoghurt, salt and lemon zest in a small bowl.
Step 3 Stir yoghurt mixture into egg mixture; fold in ground almonds and flour. Fold in raspberries.
Step 4 Pour batter into tin; bake for 35–40 minutes, or until firm and golden. Leave cake (in tin) to cool completely, then turn out onto a cake stand or serving plate.
Step 5 Mix icing sugar and lemon juice to make icing; drizzle over cake.
Step 6 Decorate cake with extra berries and mint sprigs. Serve.
About this recipe
First published: January 2014