Indulge yourself. Julie’s favourite cake is both easy to make and a mouth-watering delight to eat. Family and friends agree it’s well worth a try.
- 185g soft butter
- 220g caster sugar
- Finely grated zest from one lemon and one orange
- 1/3 cup each lemon and orange juice
- 150g plain flour
- 60g almond meal
- 1/2tsp baking powder
- 1/2tsp baking soda
- Large pinch of salt
- 160g (2/3 cup) meredith dairy natural goat milk yoghurt
- Icing sugar
- Seasonal fruit and extra yoghurt to serve
Preheat oven to 175C.
Butter and flour a 20cm springform pan, and line the bottom and sides with parchment paper.
With an electric mixer, cream butter, sugar and zest together until light and fluffy.
Add eggs one at a time, mixing well. Pour in juice and mix again (it will turn lumpy, don’t worry).
Sieve together flour, almond meal, salt, baking powder and soda, add half of the mixture to the bowl mixing gently to combine. Add yoghurt and mix again.
Add remaining dry ingredients and combine, don’t overmix or cake will be tough.
Pour into pan evenly, place in the oven and bake for 30-45 minutes, until a toothpick comes out cleanly.
Let cool, unmold, dust with icing sugar and serve with seasonal fruit and dollops of yoghurt.