Mundella Foods
This and other recipes can be found at: http://www.mundellafoods.com.au
Lemon Yoghurt Cake with Toasted Pistachios
Sweet, zesty and tart, this cake is heightened by the inclusion of rich Greek yoghurt.
The use of yoghurt as icing cuts through some of the sweetness and replaces the need for cream on the side.
Cake
• zest and juice of 11/2 lemons
• 150g unsalted butter, at room temperature
• 225g caster sugar
• 3 free-range eggs
• 240g natural Greek yoghurt
• 175g self-raising flour
• 1/2 tsp baking powder
Topping
• 200g Mundella honey infused Greek yoghurt
• 50ml lemon juice
• 5 tbsp honey
• 1 cinnamon stick
• 1/4 cup sugar
• 1/4 cup toasted pistachio kernels
Line or oil a standard loaf tin. Preheat the oven to 180C. In a saucepan place lemon juice, honey, sugar and cinnamon (from the topping ingredients) and bring to a boil then simmer for 5 minutes before cooling syrup completely. In a large bowl, cream butter, sugar and lemon zest with electric beaters. Add eggs one at a time until incorporated. Fold in sifted flour, baking powder and the yoghurt in three batches until just combined. Pour cake batter into the loaf tin and bake for 45-50 minutes or until a skewer comes out of the centre clean. Allow to cool in the tin for 5 minutes before removing to a wire rack. Use a skewer to poke holes into the top of the cake and spoon two-thirds of the syrup slowly over the top. Allow the cake to cool. When you are ready to serve the cake, top it with the honey Greek yoghurt then sprinkle with pistachios and drizzle with remaining lemon, honey syrup. This cake is best made and served in one sitting once iced.
Serves 8
Recipe from The West Australian Fresh, Thursday 3rd September 2009, and is used with permission of The West Australian.