Lemon yoghurt cake

raw sugar 2 cups

eggs 3 small
butter 250g, melted
yoghurt 1 cup (I just used pottle yoghurt)
lemon juice 1/4 cup
lemon zest 1 tablespoon
self-raising flour 2 1/2 cups
walnuts 1/4 cup, chopped (or pistachio or almond etc.)

In a processor, process the sugar and eggs for a few minutes until thick. Add the butter and process until smooth. Add the lemon juice, yoghurt and lemon zest. Process for a further two minutes. Add the flour and process for a few seconds (until the flour is just blended with the mixture)

Pour the mixture into the pan and sprinkle the nuts on top. Bake for 45-50minutes until skewer comes out clean from the centre.

Remove from oven, while letting to rest and cool, make the lemon syrup glaze.

Lemon syrup glaze
raw sugar 1/2 cup
water 1/4 cup
lemon juice 2 tablespoons
cinnamon a pinch (optional)
cloves 3-4 (optional)

Stir sugar, water and lemon juice in a saucepan over medium heat until sugar dissolves. Sprinkle int he cinnamon and add the cloves and simmer for 5 minutes until the syrup has thickened slightly. Refrigerate in the saucepan for 15 minutes to further thicken.

Turn out the cake and with a wooden spoon spread the glaze over the top of the cake and watch it dribble delightfully down the sides :)




yum
xoxo