Lemon Cake with Coconut Yoghurt Topping
A moist and tangy lemon cake with a coconut yoghurt topping to add some creaminess. It’s an easy bake that can be topped with your favourite fruit, perfect for any occasion.
Servings: 8 people
Ingredients
- 225 g Plain Flour
- 1 ½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 150 ml Vegetable Oil Plus extra for greasing
- 150 g Caster Sugar
- 275 ml Coconut Milk
- 1 Lemon Juiced & zested
- 1 tsp Vanilla Extract
- 250 g Coconut Yoghurt
- 150 g Blueberries
- 3 tbsp Pistachios Lightly ground in the blender
Candied Zest
- 1 Lemon The skin peeled
- 50 g Caster Sugar
Instructions
- Preheat the oven to160°C. Grease and line a 20cm cake tin with baking paper.
- Combine the flour, baking powder and bicarbonate in a bowl.
- Whisk together the oil, sugar and coconut milk in a jug until thoroughly combined then add the lemon zest, 4 tablespoons of juice and vanilla extract.
- Pour the liquid ingredients into the bowl of dry ingredients and whisk until a smooth batter is formed, pour into the baking tin and place in the middle of the over for 30 minutes. When the top is golden, check the cake is cooked by piercing the centre of the cake with a knife and it should come out clear. Leave the cake in the tin while it cools on a wire rack.
- Meanwhile, slice the lemon peel into thin sticks then boil for one minute in a small saucepan with a little hot water and 25g of sugar. Drain the lemon peel, pat it dry and place onto a baking sheet lined with parchment paper. Sprinkle the rest of the sugar over the peel and bake on a low heat (100°C) for 20 minutes. The peel will turn gold and crispen up.
- When the cake has thoroughly cooled, it might come away from the sides of the tin and sink slightly. Place the cooled cake onto a plate for serving. Spread the yoghurt over the top, pile on the blueberries, sprinkle with the ground pistachios and finish with the crunchy lemon peel.