Name: Lemon berry cake with yoghurt custard
Cook time: 90 min
Total time: 90 min
Yield: 10
Ingredients: Lemon berry cake with yogurt custard; 250 gram butter, at room temperature; 3 eggs, at room temperature; 1 tablespoon finely grated lemon rind; 1 1/2 cup (330g) caster sugar; 1 1/2 cup (225g) self-raising flour; 1/2 cup (75g) plain flour; 1/2 cup (140g) greek-style yoghurt; 1/3 cup (80ml) lemon juice; 450 gram frozen mixed berries; Yoghurt custard; 4 egg yolks; 1 1/4 cup (310ml) pouring cream; 1/2 cup (110g) caster sugar; 1 cup (280g) greek-style yoghurt

Ingredients

Lemon berry cake with yogurt custard

250 gram butter, at room temperature

3 eggs, at room temperature

1 tablespoon finely grated lemon rind

1 1/2 cup (330g) caster sugar

1 1/2 cup (225g) self-raising flour

1/2 cup (75g) plain flour

1/2 cup (140g) greek-style yoghurt

1/3 cup (80ml) lemon juice

450 gram frozen mixed berries

Yoghurt custard

4 egg yolks

1 1/4 cup (310ml) pouring cream

1/2 cup (110g) caster sugar

1 cup (280g) greek-style yoghurt

Method

Lemon berry cake with yogurt custard

1.Preheat oven to 160°C. Grease a deep 22cm square cake pan and line base and sides with baking paper, extending paper 5cm over sides.

2.Beat butter, rind and caster sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer to a large bowl. In two batches, stir in sifted flours, yoghurt and juice. Spread half the mixture into pan and sprinkle with half the frozen berries. Top with remaining cake batter, then remaining berries.

3.Bake cake about 1½ hours. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack.

4.Meanwhile, to make yoghurt custard, stir egg yolks, cream and sugar in a small saucepan over low heat, without boiling, until mixture thickens. Remove from heat and stir in yogurt.

5.Serve cake warm with yoghurt custard.

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