Yoghurt and Lime Cake
Limes add a bit of spring-time feeling (or possibly even summer), though fortunately they are usually available at any time of the year.
Here, it adds enough of a hint without being overwhelming, nor is the cake too sweet. So, it makes a nice addition to any tea-time.
You can also dress it up a bit with some freshly whipped cream (or ice cream) and fresh fruits and call it a dessert cake.
Then again, you may just find that you need a slice every morning before work – there’s no shame in that. Indeed the Rethink Central team will probably join you… in fact we may have been doing it for some time. Ahem.
Recipe makes 1 loaf cake, with about 8 thick slices (more if you’re not feeling so generous)
150 g (3/4 cup) Brown sugar
Zest of 2 limes
190 g (1½ cup) Plain (all-purpose) flour
2 tsp Baking powder
1/4 tsp Salt
1/2 cup Greek yoghurt (feel free to use the low-fat kind)
1/4 cup Low-fat milk
1/4 cup Oil (such as extra-virgin olive oil)
1/2 tsp Vanilla extract
1 medium Egg plus 2 extra Egg whites
Pre-heat your oven to 180Cº (350ºF, Gas mark 4). Grease a loaf pan and line with parchment paper.
Add the sugar and lime zest to your food processor (or blender) and whiz until well mixed and sugar becomes moist with the lime zest. Alternatively, you can finely grate the zest and mix with the sugar by hand. Set aside once combined.
Sift the flour, baking powder and salt together in a medium mixing bowl. Add the remaining ingredients to another mixing bowl and whisk vigorously until completely bended. Add the lime sugar and mix well. Then, fold in the flour mixture until just incorporated.
Pour and scrap the batter into your prepared loaf tin and bake in a preheated oven for about 50 minutes. It’s done when the top is golden and a toothpick in the centre comes out clean. Allow to cool for at least 5 minutes before removing or slicing.
Really good bit
Can’t get your hands on limes? Try zesting a large lemon or orange. And, if you’re feeling particularly creative, why not use a large tablespoon of grated apple.
And, although this cake doesn’t do all that well in the freezer, it’ll keep for about a week in the fridge, and you can always zap it in the microwave for a few seconds to warm it through.
From the notebook of Katie Schenk
Mmmm, cake. Fancy some more cake recipes before deciding what to bake? Or just fancy flicking through some cake-porn? We won’t tell – check these beauties out here:
If you make this do drop us an email with a pic. We’d LOVE to see how it turns out.