It was a cold wintery Sydney that inspired me to bake a cake today. There’s something so comforting about the smell of a baking cake wafting through a warm house when it’s cold outside. This cake was created with stuff I had lying around, after a thorough rummage to look for almonds, I discovered a whole pack of hazelnuts which I knew would work equally as well with my tried and tested lemon cake recipe. Using yoghurt is definitely a favourite of mine, the results are always great – always spongy, light and not too rich. The cake turned out great and just the antidote for the beginning of the rain outside.
225g caster sugar
225g Greek yoghurt
3 lemons (zest of)
150g self-raising flour
1 teaspoon baking powder
1 cup icing sugar
juice of 1-2 lemons
Preheat oven to 170ºC
Lightly grease a non-stick 20cm round cake tin and dust with flour. Set aside.
Beat together the eggs and sugar until lights and creamy. Beat in the yoghurt and lemon zest then set aside. In a food processor, blend the hazelnuts until they resemble breadcrumbs. Combine with the flour, baking powder and salt. Tip this mixture into the wet ingredients and stir to incorporate. Don’t over stir.
Pour the ingredients into the cake tin and smooth out. Bake for 45 minutes until cooked in the centre.
Remove from the oven and cool slightly before turning out to a wire rack to cool completely.
To make the icing, using a whisk, gradually pour into the icing sugar a little lemon juice at a time, until the consistency is thick, but pourable. The consistency of honey. When the cake is completely cooled, pour over the icing and smooth out to cover the cake.
I served mine as I do with all my cakes, with a cup of coffee and a TV show about food.