Passionfruit, lemon and yoghurt cake
This is one of those lemon yoghurt cakes that has it all – punchy flavour from the passionfruit and lemon, an incredible texture, and it keeps well. Nici Wickes' lemon passionfruit cake is a winner
- 15 mins preparation
- 40 mins cooking
- Serves 10
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Ingredients
Passionfruit, lemon and yoghurt cake
- 170 gram (about 2 cups) Countdown almond meal
- 2 tablespoon Countdown free from gluten plain flour
- 170 gram butter, softened
- 1 cup Countdown caster sugar
- 4 eggs, separated
- 3/4 cup thick greek yoghurt
- 1/4 cup lemon juice
- zest of 3 lemons
- 6 passionfruit, pulped
- icing sugar, for dusting
Method
Passionfruit, lemon and yoghurt cake
- 1Preheat oven to 160°C. Line a 24cm springform tin with baking paper.
- 2In a bowl, combine the ground almonds with the flour. Set aside.
- 3Using an electric mixer, beat the butter and sugar until light and fluffy. Add the egg yolks and continue beating until well combined.
- 4Add the yoghurt and lemon juice, then beat – don't worry if it curdles a bit. Fold in the almond-flour mixture, lemon zest and passionfruit pulp.
- 5In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the cake batter.
- 6Pour into the prepared pan. Bake for 45 minutes until lightly browned and still very slightly wobbly in the centre. Cool in the pan.
- 7Dust with icing sugar and serve warm or cold.
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