Lemon Yoghurt Spelt Cake

Lemon Yoghurt Spelt Cake

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

This moist, tangy lemony spelt cake, adapted from Donna Hay , uses Greek yoghurt and sunflower oil rather than butter for a moist, soft, delicate crumb that just melts in your mouth, and to cut down on calories and sugar intake, a combination of applesauce and stevia works as a substitute. It is very easy, quick to mix and freezer friendly.

Lemon Icing 300 g Refined spelt flour.2 tsp Baking powder.180 ml Sunflower oil.2 Eggs, at room temperature.1 tbsp Finely grated lemon rind.60 ml Lemon juice.300 g Plain Greek-style thick yoghurt.100 g Unsweetened applesauce.1 g Pure stevia extract powder.1 tbsp Savoury leaves.160 g Icing sugar, sifted.1 tbsp Lemon juice.1/2 tbsp Boiling water.Preheat oven to 160C/320F. Grease and flour a 25cm non-stick bundt pan. Whisk together the spelt flour and baking powder.Place oil, eggs, lemon rind, lemon juice, yoghurt, applesauce and stevia in a large bowl and whisk to combine. Sift over the flour mixture and stir until smooth.Pour the cake batter into prepared cake pan and bake for 50–55 minutes or until a skewer inserted comes out clean. Allow the cake to stand in the pan for 5 minutes.To make the lemon icing, combine the icing sugar, lemon juice and boiling water. Carefully turn the cake out onto a cake stand and spoon over the icing while the cake is still warm. Sprinkle with savoury leaves and allow to set for 10 minutes before serving.

Ingredients

  • 300 g Refined spelt flour
  • 2 tsp Baking powder
  • 180 ml Sunflower oil
  • 2 Eggs, at room temperature
  • 1 tbsp Finely grated lemon rind
  • 60 ml Lemon juice
  • 300 g Plain Greek-style thick yoghurt
  • 100 g Unsweetened applesauce
  • 1 g Pure stevia extract powder
  • 1 tbsp Savoury leaves
Read the whole recipe on Angie's Recipes