Lime Yoghurt Cake

  • 4 eggs
  • 100g caster sugar
  • 3 tablespoons plain flour
  • 400g greek yoghurt
  • 1 1/2 limes


Preheat the oven to 180ºC

Zest the limes and squeeze out the juices and set aside. Separate the eggs then beat the yolks with the sugar until light and creamy. Beat in the flour, then the yoghurt, and lime zest and juice. Beat until well mixed.

Whisk the egg whites until stiff then gently fold them in a figure of 8 motion into the mixture. Grease a 20-25cm springform baking tin with a little butter then pour in the mixture. Bake in the oven for 50-60 minutes until brown. The cake will rise magnificently, but then fall back into place when cooling, don’t worry yourself, this is supposed to happen.

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