Ingredients
-
200g Plain Flour
-
1/2 level teaspoon Bicarbonate of Soda
-
45g Ground Almonds
-
210g Castor Sugar
-
160g Butter, soft
-
175g Natural YogurtI used Natural Live Probiotic Yoghurt, but you can use any type. The carb content will depend on the type & brand.
-
4 Large eggs
-
2 teaspoons Vanilla Extract
-
Zest from 2 Lemons
-
Juice from 1/2 Lemon
-
1/2 teaspoon Icing sugarOptional
Directions
Natural yogurt, ground almonds and lemon zest give this cake a lovely flavour and a moist texture.
I have used Natural Live Probiotic Yogurt but you can use any natural yogurt. Live Probiotic yogurt is lower in carbohydrate than regular yogurt and may benefit the immune system.
There is confusion about 1lb and 2lb loaf tins. They vary in length, width and height and some don’t hold the same volume of mixture, which is strange. Measuring a tin with water is more accurate than calculating dimensions. The tin I used for this recipe holds 1 litre of water. You can change the ingredient quantities, to match the size tin you want to use, by clicking the + or – over the ingredient list.
For all-in-one cakes like this one, it is important that the butter is very soft.
Steps
|
1
Done
|
Preheat the oven to 180°C/350ºF/gas mark 4. |
|
2
Done
|
Line a 1 litre capacity loaf tin with 2 non-stick liners. Liners are available from good supermarkets, hardware and discount stores. Alternatively, line the tin with baking parchment cut to the shape of the tin. |
|
3
Done
|
Sieve the flour and bicarbonate of soda into the bowl of an electric mixer. Add all the ingredients except the icing sugar. Mix together until combined. The mixture is quite runny. Don't overbeat it. Pour the mixture into the prepared tin. |
|
4
Done
|
Place the tin into the preheated oven and bake for 35–45 minutes until the cake is well risen and golden. Test the cake by pushing a skewer into the center. Return the cake to the oven if any uncooked mixture remains on the skewer. If it comes out clean, the cake is baked. Allow the cake to cool before removing it from the tin. |
|
5
Done
|
Optional: Just before serving dust the cake with the icing sugar pushed through a small sieve. 1/2 teaspoon of icing sugar weighs approximately 2g and contains 2g of carbohydrate. This quantity of carbohydrate adds virtually no carbs to one slice of cake. |
|
6
Done
|
The cake is at it's best on the day it is made but will keep for up to 2 days if it is stored in a sealed container. |
|
7
Done
|
To Freeze: The cake can be wrapped in cling film and placed in a large plastic bag or plastic box and frozen for up to 3 months. To defrost the cake, remove all the wrapping and allow the cake to thaw at room temperature. Let the cake defrost fully before dusting with icing sugar (if using). |
