Lemon Yoghurt Cake
Why it’s good:
I’ve used almonds in my cake which are packed full of protein + good monounsaturated fats that can help lower cholesterol and keep you fuller for longer. They are also a great source of Vitamin E that research suggests can slow premature cellular ageing. Almonds also keep blood sugar levels stable. The eggs in this recipe are a terrific source of high quality protein, containing all the essential amino acids needed for growth immunity and repair. This cake is delicious drizzled with raspberry puree and poached vanilla pear.
2 free range / organic eggs
1/4 cup (115 g) honey
2 teaspoons vanilla extract or paste
1 teaspoons gluten free baking powder
3 cups almond meal ( ground almonds / almond flour)
250 g thick natural yoghurt
juice and zest from 1 lemon
Preheat oven to 170°C (150° fan).
Oil a 22cm (7cm-deep) cake pan and line with baking paper.
Combine egg, honey, vanilla, baking powder, almond meal and yoghurt in a large bowl.
Mix in lemon zest and juice.
Pour into prepared cake pan and bake for 45 mins until a skewer inserted in centre comes out clean
Cool before turning out.
Serve and enjoy.
Will keep covered in the fridge for 1 week.
Note: Use thick natural pot set yoghurt without any added thickeners. For best results strain yoghurt through a fine muslin overnight in the fridge to drain out excess liquid – This will give the best result.
Serves 12
Protein: 7.2 g
Fat: 15 g
Carbs: 9 g
kilojoules: 854
Calories: 204 calories
SERVING SUGGESTIONS:
Serve slices of cake with lemon tea
Dollop with natural yoghurt, a little honey and chopped pistachio
Top with light cream cheese and vanilla frosting
Hi Teresa,
I’m new to gluten free cooking, and I just wanted to let you know that I really enjoy your recipes. They are easy and taste great. Regards Laurraine
Hi Teresa
I am going to a friends for dinner next Tuesday night and I am going to make this and take for dessert, sounds wonderful. I am also enjoying all the receipes you are sending out. Cheers Caryn
Hi Teresa ,
I love your recipes, could you please give me an alternative to using honey in the recipes
Hi Meryem
you can use organic maple syrup in place of the honey.
tx
Yes you can Meryem. it will work wonderfully. !
Do you have an alternative to sticky date pudding? My husband loves this but I would like to try a healthier version. Cheers Lisa.
wow! looks fabulous Teresa! yum!
Hi Teresa,
Great website, just came across it this week and already made 3 of your dishes!
Wanted to ask your opinion/advice on baking ingreidents substitutes, is using polenta (instead of almond meal) for baking is this another healthly alternative?
And for sweetness could a few Dates be used instead of honey/maple syrup, or are dates full of too much sugar?
Cheers,
Claudia
Did you strain the yoghurt Rhoda ? it needs be be very thick, almost like a labna. Leave it with me and I will re test it when I get back from Thailand.
x
Hi Teresa,
I didn’t strain the yoghurt, I used Greek Yoghurt as it was the only one I could get that didn’t have gelatin or other thickeners.
I milled my own almond meal and it was as fine as I could get it using a Bamix mill. Perhaps I should get hold of some store bought almond meal instead….?
Sorry to interrupt your holiday, I forgot you were away. Hope the remainder of your time there is lovely.
That would be it Rhoda, you will often get about 1/2 – 1 cup of liquid in the yoghurt after straining……leave it with me and I will retest – It may be as simple as increasing the almond meal in the recipe. Your home made almond meal should be fine. I make my own as well. T:)
Hi Teresa,
Just a small question, will the baking time be shorter if baked in the muffin tins?
I’ve never cooked with yoghurt before, can you recommend a good one to use? Very excited about making this!
Hi Teresa,
I’ve just discovered your site and absolutely LOVING every single recipe I’ve seen so far. Can’t wait to try them all!.
Quick question – I’m a mad baker but I’m on an egg free diet at the moment as part of a liver detox, (as well as gluten and dairy free) so I’ve been using silken tofu as a substitute in my cooking, but I’m not sure how to go about this recipe, as it has separated eggs.
Can silken tofu be a substitute for the beaten whites as well?
Many thanks
Serena
Hi Teresa,
Made this yesterday and it turned out fantastic!!!
I made a few changes, and it still turned out fantastic. I used 2.5 cups of almond meal as this was all I had on hand, then added 1/2 cup of protein powder (sun warrior vanilla flavour) to make a total of 3 cups. I also substituted maple syrup for honey and used lactose free greek yoghurt as I’m following a low FODMAP diet.
Finally something that fits into my diet that is incredibly delicious and also healthy!!!! Can’t thank you enough
Made this cake today-tastes delicious but it didn’t rise at all, it was only half the height as yours on the picture. I followed the recipe and still can’t figure what went wrong. It came out quite dense too
Any suggestions Teresa? Thanks!
That’s strange, let me revisit this over the next week and I will come back to you with answers.