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05 March, 2012

lemon drizzle cake

So easy, and quick that it takes longer to write down the recipe than to make the cake.
Since I am pursuing the xylitol fad recently, it is made with that. Otherwise, there is nothing special in it. 
lemon drizzle sunshine


Lemon drizzle cake: 
200g natural Greek yoghurt
150g xylitol
2 eggs
juice and zest of one lemon
grated ginger up to your own taste (optional)
1 tsp vanilla escence
225 g sifted flour
1 pinch of baking soda
1 tsp of baking powder
100ml oil (rapeseed, or sunflower)

50g xylitol
juice of one lemon

Mix the wet ingredients in one bowl, add the oil gradually. Sift in the flour and the baking power.
Use a rectangular, or a plain loaf tin (which was buttered and floured beforehand) and bake the mixture in the oven (preheated to 180°C) for 45-50 mins (might take a hour). If burns quickly, then put tinfoil on the top to prevent burning.
While it's in the oven warm up the xylitol with the lemon juice in a pan until the sweetener dissolves, then a pour over the hot cake when taken out of the oven. Wait till it cools to room temperature and take out of the tin. Consume! :)

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