Yoghurt, almond and honey cake

folderbake

yoghurt-almond-and-honey-cake

Jeremy Lee

Zesty and wonderfully simple to create – try serving it as dessert with baked rhubarb, lemon curd and custard.

Makes 1 x 22cm cake

Ingredients

1 lemon, zested and juiced
2 oranges, zested and juiced
180g caster sugar, plus 1 tbsp
130g best plain yoghurt
3 organic eggs
125ml olive oil
1 tbsp clear honey
75g ground almonds
180g plain flour
1½ tspbaking powder
pinch of salt

Method

  1. Heat the oven to 160C fan/gas mark 4. Line a 22cm cake tin with baking parchment.
  2. Put half the lemon juice, all of the orange juice and 1 tablespoon of caster sugar in a saucepan and put to one side.
  3. Beat the yoghurt in a large bowl and beat in one egg at a time. Pour in the olive oil and honey and beat well. Sift the flour and baking powder into the bowl, add the ground almonds and caster sugar and the other half of the lemon juice, all of the zest and a pinch of salt, mixing deftly and swiftly.
  4. Decant the batter into the prepared tin. Place in the oven and bake for 30 minutes. Check for doneness.
  5. Once out of the oven, boil the saucepan of fruit juices and sugar for 1 minute then spoon evenly over the cake. Strew with a little extra caster sugar.

PS. I find this cake even better the next day.

Related recipes