Name: Greek yoghurt cake
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 125 gram (4 ounces) butter, softened; 1 cup (220g) caster (superfine) sugar; 3 eggs, separated; 2 cup (300g) self-raising flour; 1/2 teaspoon bicarbonate of soda (baking soda); 1/4 cup (40g) finely chopped blanched almonds; 1 cup (280g) greek-style yoghurt

Ingredients

125 gram (4 ounces) butter, softened

1 cup (220g) caster (superfine) sugar

3 eggs, separated

2 cup (300g) self-raising flour

1/2 teaspoon bicarbonate of soda (baking soda)

1/4 cup (40g) finely chopped blanched almonds

1 cup (280g) greek-style yoghurt

Method

1.Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8 inch x 12 inch) lamington pan; line base and sides with baking paper.

2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add egg yolks, beat well.

3.Transfer mixture to large bowl; stir in sifted flour and soda in two batches, then nuts and yoghurt.

4.Beat egg whites in small bowl with electric mixer until soft peaks form. Gently fold egg whites into yoghurt mixture in two batches. Spread mixture into pan. Bake about 35 minutes.

5.Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool; dust with sifted icing sugar before serving, if you like.

Store in an airtight container, at room temperature, for up to two days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook