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WHOLEMEAL LEMON AND BLUEBERRY CAKE WITH LEMON-YOGHURT ICING

WHOLEMEAL LEMON AND BLUEBERRY CAKE WITH LEMON-YOGHURT ICING

A zesty and fruity cake topped with luscious yoghurt icing is a great dessert to offer to your guests. Once iced, the cake will not keep so best go for seconds.

Prep: 20 minutes
Cook Time: 80 minutes
Serves: 8-10

Method

for the cake:

Preheat oven to 160C.

Prepare a 22cm springform cake tin by lightly greasing it and lining it with non-stick baking paper.

Place the eggs, honey and vanilla in a large bowl and using an electric mixer, beat the mix well for 8-10 mins or until light, creamy and fluffy.

Add the remaining ingredients and fold gently to combine. Pour into the prepared cake tin.

Bake in preheated oven for 80 minutes or until a skewer inserted into the centre of the cake comes away clean.

Allow the cake to cool completely before turning out onto a serving plate.

 

for the yoghurt icing:

Mix the yoghurt with the lemon juice and zest. Smear over the cake (if you have made to layers, sandwich together with some of the icing beforehand).

Drizzle with honey and top with the additional cup of blueberries to serve immediately.

Ingredients

4 free-range eggs

1/2 cup Brown Sugar

1/4 cup Big Dal's honey

1 cup Zany Zeus Greek Yoghurt

1/2 cup canola oil

Zest of 1 lemon

1 tsp Heilala vanilla extract

2 cups wholemeal flour

2 tsp baking powder

1 cup blueberries fresh or frozen

for the yoghurt icing: 

3 cups Zany Zeus Greek Yoghurt

Zest and juice of 1 lemon

1 cup blueberries fresh or frozen

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