I have made this amazing super simple cake three times now; though today I changed the recipe slightly and am very happy with the result so I though I just had to share. The original recipe comes from the wonderful A Good Harvest that I reviewed a few weeks back.
The original recipe has 1 3/4 cups sugar!!! First thing to go was this high sugar content; I really don’t see the need for so much sugar in a cake. I also substituted 1 cup of plain flour for 1 cup wholemeal. I love the nuttiness that wholemeal flower adds to a cake. I’m thinking this cake would be great with almond flour too. So watch this space.
I love this cake since it takes about 10 minutes to make in my flash new food processor and 40 minutes to cook. Perfect for the expectant or unexpected guests. This cake stays fresh for a few days (if it lasts that long!).
1 cup sugar (white or caster I used white vanilla sugar)
Rind of 2 lemons (I wash and grate the skin)
2 free range eggs
1 cup oil (I use rice bran or coconut oil)
1/2 tsp salt
1 cup yoghurt (I use plain but you could use flavoured if you like)
juice of 2 -3 lemons
1 cup plain flour
1 cup wholemeal flour
1 tsp baking powder
Preheat the oven to 180°C. You can use fan bake or just bake.
Add sugar and lemon peel to your food processor and run till the peel is finely chopped and mixed together.
Add eggs, oil and salt. Process until thick and creamy.
Add yoghurt and lemon juice. Process till just mixed together.
Add flour (measure loosely do not pack down the flour) and baking powder. Process till it is only just mixed.
pour into a well greased tin.
Bake for 30/ 40 minutes until the middle is cooked.
Leave to cool for 10 minutes then sprinkle with icing sugar.
I’ve also made these as tiny muffins. They are super yummy but do take about 20 minutes to cook so keep an eye on them.