FORAGE ON THE FORESHORE'S LEMON AND SCHULZ ORGANIC YOGHURT CAKE!

 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!