Preparation : 10 min | Resting : 30 min |
Cooking : 40 min | Equipment : |
Difficulty : | Rating : 4 rates |
Download the recipe : | |
Programmes
:
![]() ![]() |
accessories
:
![]() |
YOGHURT CAKE: | |
125 | g plain yoghurt |
250 | g caster sugar |
375 | g plain flour |
3 | eggs |
150 | ml oil |
juice and zest of 1 organic lemon |
|
2 | tsp baking powder |
ICING: | |
1 | egg white |
1 | tbsp lemon juice |
170 | g icing sugar (see recipe) |
1 | tbsp poppy seeds |
LEMON CURD: | |
juice of 3 organic lemons | |
zest of 1 organic lemon | |
150 | g sugar |
3 | eggs |
100 | unsalted butter, diced |
pinch salt |
1 | Preheat the oven to 180 °C (170 °C fan, gas mark 4). |
2 | Place all the cake ingredients in the metal bowl and run the PASTRY/ CAKE programme. Butter a 20cm cake tin and pour the cake batter into it. |
3 | Bake for 30 to 35 minutes. Prepare the lemon curd. |
4 | Turn the cake out onto a rack; cool. When cold, cut the cake in two layers; generously spread one layer with the lemon curd and cover with the other layer. Put all the icing* ingredients, except the poppy seeds, into the metal bowl. Run the EXPERT programme 1 minute 30/speed 3 (without heating). Pour over the cake and sprinkle with poppy seeds. |
lemon curd |
Lemon curd is outstanding. I cook for 2 minutes longer than the recipe. It's always perfect.
Only made the cake, not the icing or curd. Cake was beautiful and moist