Have you heard of this unconventional way to prepare cake using leftover yoghurt and lemons in your fridge?
Replacing milk with creamy yoghurt helps keep baked pastries moist.
Ingredients
- 250g Butter, melted
- 3 Eggs
- ¼ cup Honey
- 1 medium lemon
- 2 tbsp. lemon juice
- 1 tbsp. grated lemon rind
- 1 cup (2220g) caster sugar
- ½ cup desiccated coconut
- 2 ½ cups self-rising flour
- ¾ cup (200g) yoghurt
- 4 cardamom pods, bruised
- ½ cup water
- ¼ cup wheat flour
Preparation
Step 1
Preheat the oven to moderate 160-180 degrees. Grease the baking pan and set it aside.
Step 2
Mix the butter, lemon rind and sugar, adding one egg at a time until the batter is light and fluffy
Step 3
In a large bowl, transfer the mixture and add coconut, wheat flour, lemon juice, self-rising flour and Yoghurt. Stir thoroughly until evenly mixed.
Step 4
Spread the mixture in the greased pan and bake for 50 minutes.
Step 5
In a pan over medium heat, combine the lemon rind, squeezed lemon juice, water, honey and cardamom until the honey melts. Remove from heat and discard the cardamom pods.
Step 6
Pour the syrup over the hot cake after baking. Sprinkle desiccated coconut for extra flavour.
Step 7
Refrigerate or cool, then serve and enjoy with a cold cocktail.
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