blueberry and lemon cake with yoghurt icing

  • 4 eggs
  • ½ cup (90g) rapadura sugar or brown sugar 
  • ¼ cup (90g) honey
  • 1 cup (280g) natural Greek-style (thick) yoghurt
  • ½ cup (125ml) grapeseed or light-flavoured olive oil 
  • 1 tablespoon finely grated lemon rind, plus extra to serve
  • 1 teaspoon vanilla bean extract
  • 2 cups self-raising (self-rising) wholemeal (whole-wheat) flour
  • 1 cup (120g) almond meal (ground almonds)
  • 1 teaspoon baking powder
  • 2½ cups (375g) blueberries

yoghurt icing

  • 3 cups (840g) natural Greek-style (thick) yoghurt
  • 2 tablespoons honey, plus extra to serve
  • 1 teaspoon vanilla bean extract
  1. To make the yoghurt icing, place the yoghurt, honey and vanilla in a bowl and stir to combine. Place into a colander lined with a double layer of fine muslin and place over a deep bowl. Refrigerate for 4 hours or overnight, until the yoghurt mixture is firm. Discard drained liquid. 
  2. Preheat oven to 160°C (325°F). Place the eggs, sugar and honey in the bowl of an electric mixer and whisk for 8–10 minutes or until pale and creamy. Add the yoghurt, oil, lemon rind, vanilla, flour, almond meal and baking powder and whisk on low speed until just combined. Fold in 1 cup (150g) of the blueberries. Pour into a lightly greased 22cm round springform cake tin lined with non-stick baking paper. Top with ½ cup (75g) of the reserved blueberries. Bake for 1 hour 20 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin before turning out onto serving plate. 
  3. Remove the yoghurt from the muslin, place it in a medium bowl and stir gently. Top the cake with the yoghurt icing, extra honey, extra lemon rind and remaining blueberries to serve. Serves 8–10.
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