I was sent a box full of yoghurts by Chobani this week. I would have taken a picture but Mr OC likes yoghurts and has eaten most of them before I have had a chance to get the camera out of the drawer. I was initially a little bit disappointed that they were all flavoured yoghurts. I am partial to a plain yoghurt and I wanted one to cook with. However, there was a lemon flavoured one and I have been craving a lemon cake recently. Problem solved. You can, of course, just add plain greek yoghurt, but this lemon flavoured yoghurt made the cake extra lemony – always a good thing in my opinion. The cake is very light, very lemony and has a very slight crunch with the semolina. I topped it with a lemon icing which is just icing sugar and lemon juice mixed to a pouring consistency.
3 eggs, separated
100g caster sugar
grated rind and juice of 1 lemon
150g lemon flavoured or plain greek-style yoghurt
50g ground almonds
Preheat the oven to 180°c, gas mark 4 or use the centre of the baking oven of the Aga. Grease and line a 2lb loaf tin or an 18cm round cake tin.
Beat the egg yolks, sugar and rind and juice of the lemon together until light and fluffy and the whisks are making a trail in the mixture. Fold in the yoghurt, semolina and ground almonds. Beat the egg whites until they form stiff peaks. Fold the egg whites into the cake mixture.
Pour the mixture into the cake tin and cook in the preheated oven for 25 – 30 minutes until it feels firm on top and a skewer comes out clean. Leave it in the tin for ten minutes and then turn out onto a wire rack.
When cool, ice with a lemon icing using 100g icing sugar and the juice of a lemon, adding the lemon juice gradually as you might not need all of it to get the pouring consistency that you want.
Thank you to Amy of Chobani for sending me free samples of their yoghurt. No fee was received was for this post.