Step 2
Butter and flour a 20cm springform pan, and line the bottom and sides with parchment paper.
Step 3
With an electric mixer, cream butter, sugar and zest together until light and fluffy.
Step 4
Add eggs one at a time, mixing well. Pour in juice and mix again (it will turn lumpy, don’t worry).
Step 5
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.
Step 6
Add remaining dry ingredients and combine, don’t overmix or cake will be tough.
Step 7
Pour into pan evenly, place in the oven and bake for 30-45 minutes, until a toothpick comes out cleanly.
Step 8
Let cool, unmold, dust with icing sugar and serve with seasonal fruit and dollops of yoghurt.
Natural Goat Milk YOGHURT |
Probiotic
