Chef Sam Anderson's Lemon and Schulz Organic Yogurt Cake is light tangy and best enjoyed overlooking the Port Campbell Beach! We loved it so much we convinced Sam to give us the recipe.
For those wanting to enjoy it at home:
Lemon & Yoghurt Cake
Ingredients:
(Round tin, oven temp: 160)
125g butter
1 cup sugar
Rind of one lemon (fresh from the tree is best!)
2 eggs separated
1 cup of greek yoghurt (we use the award winning Schulz Organic – produced up the road in Timboon)
¼ cup milk
2 cups Self raising flour
½ cup almond meal
Lemon Icing
2 cups of icing sugar
1 tbspn butter
Juice and rind of one lemon
Method:
Cream butter, sugar, lemon rind and egg yolks. Mix in yoghurt and milk then gradually add almond meal and flour. Whisk egg whites to form soft peaks then gently fold into mixture. Bake in moderate (160) oven for 55 minutes. For icing beat all ingredients until smooth. Ice cake once cooled and enjoy!
