RECIPE SHARE - LEMON AND YOGURT CAKEby SAM ANDERSON
(Round tin, oven temp: 160)
1 cup sugar
Rind of one lemon (fresh from the tree is best!)
2 eggs separated
1 cup of greek yoghurt (we use the award winning Shultz Organic – produced up the road in Timboon)
¼ cup milk
2 cups Self raising flour
½ cup almond meal
2 cups of icing sugar
1 tbspn butter
Juice and rind of one lemon
Cream butter, sugar, lemon rind and egg yolks.
Mix in yoghurt and milk then gradually add almond meal and flour. Whisk egg whites to form soft peaks then gently fold into mixture. Bake in moderate (160) oven for 55 minutes. For icing beat all ingredients until smooth.