Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking

Try this delicious almond and yogurt lemon cake.

INGREDIENTS

4 eggs
¾ cup (165g) caster sugar
½ cup (140g) yogurt
½ cup (125ml) vegetable oil
grated rind of 1 lemon
2 ¼ cups (270g) almond meal
½ cup (75g) plain flour, sifted
2 teaspoons baking powder

Lemon syrup
juice of 2 lemons
1/3 cup (75g) caster sugar
grated rind of 1 lemon

METHOD

1. Preheat oven to 180C or 160C fan. Line base and sides of a 22cm cake pan.

2. Using an electric mixer, beat eggs and sugar until pale. Add yogurt, oil and rind and beat well. Fold in almond meal, flour and baking powder. Pour into prepared pan and bake for 35-40 minutes until a skewer inserted comes out clean. Turn cake out onto a serving platter.

3. Meanwhile, combine all syrup ingredients in a saucepan with 2 tablespoons of water on low heat. Stir for 2 minutes, until sugar dissolves. Increase heat and bring to boil. Simmer for 10 minutes, until syrupy. Pour syrup over hot cake to serve.