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Ingredients:
For the lemon and yoghurt tart:
- 120 g flour
- 50 g almond flour
- 2 teaspoons baking powder
- a pinch of salt
- 100 g sugar
- 1 tablespoon lemon zest + some more for garnish
- 210 g whole milk Greek yoghurt
- 118 ml olive oil
- 2 large eggs
- 1 teaspoon BAM vanilla paste
For the lemon glaze:
- 130 g powdered sugar
- 2 to 3 tablespoons lemon juice
Instructions:
For the lemon and yoghurt cake:
1
Preheat the oven to 180°C and grease a 20 x 10 x 6 cm loaf tin. In a large bowl, whisk together the flour, almond flour, baking powder and salt.
2
In another large bowl, mix the cane sugar and lemon zest. Then add the yoghurt, olive oil, eggs and BAM vanilla paste and stir to combine. Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined.
3
Pour the batter into the prepared baking tray and bake for 40 to 50 minutes, or until a toothpick inserted into the batter comes out clean. Allow to cool completely before removing the tray from the baking tray.
To make the lemon glaze:
1
In a medium bowl, mix together the icing sugar and 2 tablespoons of lemon juice. Stir to combine. Add more lemon juice if necessary to create a smooth, runny glaze.
2
Pour the prepared glaze over the cake with lemon and yoghurt.
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