Lime and Yoghurt Cake
INGREDIENTS
- 2 large eggs
- 2 limes, zest and juice
- 1/2 tsp pure vanilla essence
- 3/4 cup olive oil
- 1 cup Greek yoghurt
- 1 and 1/2 cups caster sugar
- 2 cups plain flour
- 2 teaspoons baking powder
- For the syrup:
- Juice of two limes
- 6 tablespoons caster sugar
- 3 tablespoons water
METHOD
Step 1
Preheat the oven to 170 degrees celcius. Line and grease a 23cm diameter cake tin with a removable base
Step 2
Place the eggs, juice, zest, vanilla essence and olive oil in a large bowl and whisk by hand before adding the yoghurt, continue to whisk to remove any lumps.
Step 3
Add all the dry ingredients (flour, baking powder and sugar) and stir until combined. Pour the batter into the prepared pan and bake for 50-60 minutes or until a skewer inserted comes out clean.
Step 4
Start preparing the syrup 10 minutes before the cake is ready to come out of the oven. Place the juice, sugar and water and zest in a saucepan. Bring to the boil and simmer for 5-8 minutes or until it has reduced by half.
Step 5
Remove the cake from the oven and place on a baking tray in the tin. Pour the syrup onto the warm cake, pierce some holes in the top of the cake with a skewer so the syrup can soak in.
Step 6
Allow the cake to cool completely in the pan.
Step 7
Serve at room temperature with Greek yoghurt or cream.
