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  /  Baking   /  Chef Edward Hayden’s Lemon & Almond Yogurt Cake

Chef Edward Hayden’s Lemon & Almond Yogurt Cake

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By Irish Yogurts Clonakilty

By Irish Yogurts Clonakilty

Cook Time:20 min
Prep Time:20 min
Total Time:40 min
  • Preheat the oven to 160°C/320°F/Gas Mark 3
  • Line a 2lb/900g loaf tin with parchment paper
  • Put the eggs, sugar and oil in a large mixer and beat for 4-5 minutes until well beaten and lightly aerated
  • Next, add in the lemon zest along with the Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt and mix until the mixture is quite dense
  • Sieve in the plain flour and baking powder, then adding the ground almonds and gently fold them in with a spatula or metal spoon
  • Spoon the cake mixture into the tin. Bake for 50 minutes or until a skewer comes out clean. Leave to cool for 5-10 minutes before turning out on to a wire rack to finish cooling
  • Meanwhile mix the icing sugar with enough lemon juice to achieve a drizzle like consistency. Drizzle over the top of the cake in a an ad-hoc haphazard fashion and then decorate the cake with fresh raspberries. Decorate the cake on the platter with some fresh bay leaves, edible flowers or herbs
  • Edward's Handy Hints
  • Consider adding some fresh blueberries, raspberries or chocolate chips to the cake mixture before baking. Feel free to use an 8inch/20cm round tin instead to bake the cake
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