Name: Lemon and blackberry frozen yoghurt cake
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 1 cup (280g) greek-style yoghurt; 600 millilitre thickened cream; 3/4 cup (120g) icing sugar, sifted; 2 tablespoon finely grated lemon rind; 1 cup (320g) lemon curd; 150 gram packet thin ginger biscuits; 1 cup (320g) blackberry jam; 1 cup (150g) frozen blackberries, plus extra, thawed, to serve

Lemon and blackberry frozen yoghurt cake

This delicious lemon frozen yoghurt cake is studded with juicy blueberries and layered with crumbly ginger-flavoured biscuits to create the perfect balance of sweet and tart.

Serves 10

Prep

30M

Marinate

Ingredients

1 cup (280g) greek-style yoghurt

600 millilitre thickened cream

3/4 cup (120g) icing sugar, sifted

2 tablespoon finely grated lemon rind

1 cup (320g) lemon curd

150 gram packet thin ginger biscuits

1 cup (320g) blackberry jam

1 cup (150g) frozen blackberries, plus extra, thawed, to serve

Method

1.Grease and line a 25cm x 10.5cm loaf pan with freezer film or a double layer of plastic wrap, leaving 10cm overhang.

2.Beat the yoghurt, cream, icing sugar and rind in a large bowl with an electric mixer until soft peaks form. Gently fold in the lemon curd.

3.3 Place a layer of ginger biscuits over base of prepared pan, overlapping slightly. Spread over a quarter of the yogurt mixture. Dollop teaspoons of the blackberry jam over the yogurt mixture and carefully spread with a palette knife.

4.Place half the frozen blackberries over jam, then cover with another quarter of the yogurt mixture. Top with another layer of biscuits, overlapping as needed to fit.

5.Cover with half of the remaining yogurt mixture then the remaining jam, blackberries and yogurt mixture. Cover completely with overlapping biscuits. Cover with overhanging freezer film; freeze overnight.

6.Invert the pan onto a serving platter and carefully pull away freezer film. Serve topped with extra blackberries.

Suitable to freeze.
Note

Women's Weekly Food

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