Monday, 28 April 2014

Sugar-Free Lemon Yoghurt Cake

So my blogging break turned into a bit of a blogging slump. I've had heaps of post ideas floating around my head but just couldn't seem to get fingers to the keyboard! I've still been baking up a storm over the Easter holidays mostly trying out recipes from Sarah Wilson's I Quit Sugar for Life, her recipes in her latest book are a lot more up my alley (maybe its because she actually uses white flour in some recipes!!) with some stand-outs being her LCM bars and Red-Velvet Cupcakes.  
It is sometimes hard as designated family 'birthday cake maker' to come up with something other than another incarnation of the 'chocolate cake' (not that there's anything wrong with another chocolate cake) but a year on sugar-free I am still on a constant search for a good sugar-free cake. An overflowing bowl of lemons inspired my latest birthday cake for my Mother-in-law, Sugar-free Lemon Yoghurt Cake. It was as described by everyone as 'very lemony', so if you would rather a feint hint of lemon I would reduce the amount of lemon juice and leave out the zest. There was also a few comments regarding the texture, it is mostly made with almond meal and has no fats in it, so it makes a rather 'dense' cake. Personally I really liked it and was happy to gobble up the left-overs! Definitely going to keep working on this one, think it would convert to an orange and poppy seed cake well so will attempt that next.
The original recipe that inspired this cake used almond meal exclusively so you could replace the white flour for almond meal to make it gluten free if you desire.

Frosted it with sugar-free cream cheese icing it was a citrus-y delight! (even if I do say so myself!).


Sugar-free Lemon Yoghurt Cake


4 eggs, separated
1/2 cup rice malt syrup (can be substituted for honey if you aren't sugar free)
2 tbsp powdered stevia (I use Natvia)
2 tsp vanilla extract
2 tsp baking powder
1/2 tsp bi-carb soda
2/3 cup plain flour
1 1/3 cups almond meal
500 grams plain thick greek yoghurt
1/2 tbsp lemon zest


Pre-heat oven to 170 degrees Celsius or 150 degrees fan forced
Line a 22cm spring form tin with baking paper on bottom and grease and flour the sides
1. Separate eggs, place egg whites in a mixing bowl and beat until they form stiff peaks
2. Place sifted flour, almond meal, baking powder, bi-carb soda, stevia in a bowl and combine
3. In a jug mix together egg yolks, vanilla extract, rice malt syrup, yoghurt, lemon zest and lemon juice.
4. Add this to bowl and combine with dry ingredients until just combined (don't over mix)
5. Once egg whites have formed stiff peaks gently fold into mixture.
1/3 cup lemon juice
6. Pour mixture into prepared tin
7. Bake in oven for 1 hour 10 minutes approx. (place baking paper over tin at 40 mins to stop from browning too much).
8. Once skewer comes out clean remove from oven, stand in tin for 5 mins before turning placing on cooling rack.
9. Once cooled completely top with sugar-free cream cheese icing (recipe here)

1 comment:

  1. Hi…. This is really great idea to make apricot loaf cake recipes ! I like your creativity and this ice cream is absolutely fabulous.

    Apricot Loaf Cake Recipes


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