photo credit: Bucket of Lemons
This cake is made from very basic fridge/pantry items so you won't be trekking all over for exotic ingredients.
It also has the advantage of being light and indulgent without being high in fat. If you make it to serve 8 people, one slice is less than 4.5g fat, which means you could safely enjoy seconds.
The taste is reminiscent of a baked cheesecake and it is very popular in our house!
Ingredients
- 4 large eggs, separated
- 100g caster sugar
- 3 TB plain flour
- 400g strained Greek yoghurt
- Grated zest and juice of 1 lemon
Method
Preheat oven to 180C.
Beat egg yolks with sugar to a thick, pale cream.
Beat in flour, then yoghurt, lemon zest and juice, until thoroughly combined.
Whisk egg whites until stiff and fold into yoghurt mixture.
Pour into a round, non-stick 23cm baking tin greased with butter.
Bake 50-55 minutes until the top is brown. The cake will puff up like a souffle and then subside.
We tend to serve this with fresh berries but you could certainly eat it plain or drizzle with a little citrus/sugar syrup.
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Wild Raspberries by mrwi
There is something special about the combination of white chocolate and raspberries. Tart, sweet and indulgent. Combined into a muffin or cupcake, they are elevated into something great.
This muffin is one I pinched from Delicious magazine.
The muffins have a light buttery crumb and are studded with sparky raspberries and chunks of white chocolate. As a bonus, they're super easy to make, present beautifully and are delicious warm from the oven, softly collapsing in your fingers as you push them into your mouth.
Photo by minato
Ingredients
- 440g plain flour
- 1 tbs baking powder
- 250g caster sugar
- 1 1/2 cups vegetable oil
- 1 1/2 cups (375ml) milk
- 2 eggs, lightly beaten
- 200g white choc, roughly chopped
- 200g fresh or frozen raspberries
Method
Preheat the oven to 180C.
Line a 12 hole muffin pan with paper cases.
Sift the flour and baking powder into a large bowl, add the sugar and stir to combine.
Make a well in the centre of the dry ingredients, then add the oil, milk and beaten eggs.
Mix gently until just combined, then carefully fold in the chopped white chocolate and 150g of the raspberries.
Spoon the muffin mixture into the paper cases and place in the oven for 20 minutes.
Remove the muffin pan from the oven and garnish each muffin with the remaining raspberries.
Return to the oven and cook the muffins for a further 10-15 minutes until golden brown.
Best served warm.
photo by minato
For more raspberry and white chocolate goodness try Iron Chef Shellie's raspberry and white chocolate brownies, which inspired this post. Or for more of my baked treats, check out the links just below.
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