RECIPE SHARE #1 - LEMON AND YOGURT CAKE

by SAM ANDERSON

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 Shultz 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!  

 

About the Blogger

SAM ANDERSON

CHEF

Sam is owner and chef at Forage on the Foreshore in Port Campbell and strives to create fresh, seasonal dishes with produce from local producers, or ingredients that he's foraged himself.

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