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Lemon and lavender yoghurt cake

This lovely cake has a great texture and a subtle lavender flavor . If lavender isn’t a taste you enjoy feel free to leave it out .

Lemon and Lavender yoghurt cake

200g butter, softened

250ml castor sugar

5 extra large eggs separated 10ml grated lemon rind

250ml plain yoghurt

5 ml vanilla extract

560ml cake flour

10ml baking powder

2.5ml bicarbonate of soda

15ml chopped lavender

Lemon syrup

250ml sugar

180ml water

1 stick of cinnamon

A strip of lemon peel

45ml lemon juice

Glacé icing. Mix 250ml of icing sugar with enough lemon juice to make a spreadable icing

Method

Cream the butter and castor sugar well. Add the egg yolks slowly . Add the lemon rind, yoghurt and vanilla . Sift the flour, baking powder and bicarbonate of soda and fold into the creamed mixture . Beat the egg whites until stiff and fold into the creamed mixture . Fold in the lavender . Pour the mixture into a greased and base lined 22cm springform tin . Bake at 180C for 40-50 minutes or until a skewer inserted into the cake comes out clean .

Remove from the oven and cool in the tin for 10 minutes before turning out.

Syrup: combine all the ingredients in a small pot and bring to the boil. Boil for 5 minutes. Pour the hot syrup over the cooked cake. Lemon and Lavender yoghurt cake

200g butter, softened

250ml castor sugar

5 extra large eggs separated 10ml grated lemon rind

250ml plain yoghurt

5 ml vanilla extract

560ml cake flour

10ml baking powder

2.5ml bicarbonate of soda

15ml chopped lavender

Lemon syrup

250ml sugar

180ml water

1 stick of cinnamon

A strip of lemon peel

45ml lemon juice

Glacé icing. Mix 250ml of icing sugar with enough lemon juice to make a spreadable icing

Method

Cream the butter and castor sugar well. Add the egg yolks slowly . Add the lemon rind, yoghurt and vanilla . Sift the flour, baking powder and bicarbonate of soda and fold into the creamed mixture . Beat the egg whites until stiff and fold into the creamed mixture . Fold in the lavender . Pour the mixture into a greased and base lined 22cm springform tin . Bake at 180C for 40-50 minutes or until a skewer inserted into the cake comes out clean .

Remove from the oven and cool in the tin for 10 minutes before turning out.

Syrup: combine all the ingredients in a small pot and bring to the boil. Boil for 5 minutes. Pour the hot syrup over the cooked cake. Lemon and Lavender yoghurt cake

200g butter, softened

250ml castor sugar

5 extra large eggs separated 10ml grated lemon rind

250ml plain yoghurt

5 ml vanilla extract

560ml cake flour

10ml baking powder

2.5ml bicarbonate of soda

15ml chopped lavender

Lemon syrup

250ml sugar

180ml water

1 stick of cinnamon

A strip of lemon peel

45ml lemon juice

Glacé icing. Mix 250ml of icing sugar with enough lemon juice to make a spreadable icing

Method

Cream the butter and castor sugar well. Add the egg yolks slowly . Add the lemon rind, yoghurt and vanilla . Sift the flour, baking powder and bicarbonate of soda and fold into the creamed mixture . Beat the egg whites until stiff and fold into the creamed mixture . Fold in the lavender . Pour the mixture into a greased and base lined 22cm springform tin . Bake at 180C for 40-50 minutes or until a skewer inserted into the cake comes out clean .

Remove from the oven and cool in the tin for 10 minutes before turning out.

Syrup: combine all the ingredients in a small pot and bring to the boil. Boil for 5 minutes. Pour the hot syrup over the cooled cake. Lemon and Lavender yoghurt cake

200g butter, softened

250ml castor sugar

5 extra large eggs separated 10ml grated lemon rind

250ml plain yoghurt

5 ml vanilla extract

560ml cake flour

10ml baking powder

2.5ml bicarbonate of soda

15ml chopped lavender

Lemon syrup

250ml sugar

180ml water

1 stick of cinnamon

A strip of lemon peel

45ml lemon juice

Glacé icing. Mix 250ml of icing sugar with enough lemon juice to make a spreadable icing

Method

Cream the butter and castor sugar well. Add the egg yolks slowly . Add the lemon rind, yoghurt and vanilla . Sift the flour, baking powder and bicarbonate of soda and fold into the creamed mixture . Beat the egg whites until stiff and fold into the creamed mixture . Fold in the lavender . Pour the mixture into a greased and base lined 22cm springform tin . Bake at 180C for 40-50 minutes or until a skewer inserted into the cake comes out clean .

Remove from the oven and cool in the tin for 10 minutes before turning out.

Syrup: combine all the ingredients in a small pot and bring to the boil. Boil for 5 minutes. Pour the hot syrup over the cooked cake. Spread the cake with a thin layer of lemon glacé icing.

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