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Lemon Yoghurt Cake

A light cake which goes great with a cuppa.
  • By Breville
  • 4188 Views
  • 1 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/Helena-and-Vikki---LemonCake.jpg
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Preparation
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Serves   1 cake
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Ready Time
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Preparation
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Cooking
  1 cake
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Helena-and-Vikki-image.jpg
Helena and Vikki Moursellas
vikkiandhelena.com/

Helena and Vikki sassy twins born in South Australia. The girls learnt the tricks of the trade from their Greek grandmother. Growing up in a Greek family has given them the passion and love for Mediterranean food. The identical twins were 2014 finalists on Channel 7’s My Kitchen Rules. Their Greek family food won the hearts of the nation.

The twins have recently published ‘Taking You Home’ Simply Greek food with Hachette Books Australia. Helena and Vikki share their favourite recipes so that you can experience what it’s like to eat at their Greek family table. Each recipe is accompanied by a personal story and photos from the girls’ own collection.

The girls currently run monthly cooking class workshops for NSW schools, local councils around NSW and the Government. 

 

Ingredients

  • 180g unsalted butter, softened, plus extra for greasing
  • 180g caster sugar, plus 1 cup
  • 4 eggs, separated
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 200g plain Greek yoghurt
  • 250g self-raising flour
  • ½ teaspoon baking powder
  • Pinch of bicarbonate of soda
  • Juice of ½ lemon

Method

  1. Preheat oven to 160 degrees celcius. Grease a 20cm baking tin.
  2. Place the butter and sugar in the bowl of the Bakery Boss and beat until creamy. Add the egg yolks and beat until combined. Add the lemon zest, vanilla extract and yoghurt and fold through with a spoon. Sift the flour, baking powder and bicarbonate of soda into the bowl and fold through. 
  3. In a clean bowl, whisk the egg whites until stiff, then gently fold into the mixture. Pour into the prepared cake tin and bake for 45 minutes until golden and a skewers comes away clean
  4. Add the 1 cup of caster sugar, ¼ cup water and lemon juice to a saucepan and simmer over low heat for 8 minutes
  5. Pour the syrup over the warm cake and serve.

The photograph and recipe was contributed to Food Thinkers by Helena and Vikki Moursellas .

Comments

Comments

  • Gabby from israel Tuesday, 18 October 2016

    Thanks . I will try it

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Guest Monday, 16 September 2019
 
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