Recipe: Lemon Yoghurt cake
Our wonderful show supporters Mundella Foods have provided EveryWoman Expo with a range of great recipes that celebrate Natural Yoghurt, Ricotta and Feta!
EveryWoman Expo visitors will be able to pick up the FREE recipe book at the Expo, but we wanted to tease a little bit of what will be on offer.
Lemon Yoghurt cake
Made with love from Mundella.
2 tbsp margarine
½ cup butter
120g brown sugar
1 cup Mundella Premium Natural Yoghurt
175g self-raising flour
1 cup raspberries
Preheat the oven to 180C. Spray a cake tin with olive oil. Grate the lemon rind and set aside. Squeeze the juice and set aside. Mix the butter and the sugar together. Add the eggs and beat. Fold in the yoghurt and the grated lemon rind. And 3 tbsp of the juice and mix in the flour. Pour the mix into greased pan. Place in the oven for 10 minutes. Remove and sprinkle the raspberries on top and then return to the oven for a further 15 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and cool. Top with some more of the lemon zest.
Serve with a dollop of cream and a few fresh raspberries.