Lemon berry cake with yoghurt custard

lemon berry cake with yogurt custard
1H 30M


Lemon berry cake with yogurt custard
Yoghurt custard


Lemon berry cake with yogurt custard

1.Preheat oven to 160°C. Grease a deep 22cm square cake pan and line base and sides with baking paper, extending paper 5cm over sides.
2.Beat butter, rind and caster sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer to a large bowl. In two batches, stir in sifted flours, yoghurt and juice. Spread half the mixture into pan and sprinkle with half the frozen berries. Top with remaining cake batter, then remaining berries.
3.Bake cake about 1½ hours. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack.
4.Meanwhile, to make yoghurt custard, stir egg yolks, cream and sugar in a small saucepan over low heat, without boiling, until mixture thickens. Remove from heat and stir in yogurt.
5.Serve cake warm with yoghurt custard.

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