recipes_Australia_Issue_130_May_2017

48 recipes+ MAY 2017

weekend cooking

125g butter, at room temperature

1 cup caster sugar

3 eggs, separated

Finely grated zest of 2 oranges

2 cups self-raising flour

2 teaspoons ground cinnamon,

plus 1 teaspoon extra

½ teaspoon bicarbonate of soda

1 cup low-fat Greek-style natural

yoghurt, plus extra, to serve

¼ cup slivered almonds

¼ cup icing sugar

1 tablespoon honey

1 Preheat oven to 180ºC/160ºC fan-forced.

Lightly grease and line a 20cm x 30cm

(base measurement) slice pan, extending

paper at long sides for handles.

2 Using an electric mixer, beat butter and

caster sugar in a bowl until pale and

creamy. Add egg yolks, one by one, beating

well after each addition. Beat in zest.

3 Sift flour, cinnamon and bicarbonate of

soda over butter mixture. Add yoghurt and

almonds; mix well. Using clean electric

beaters, beat egg whites in a large, clean,

dry bowl until soft peaks form. Gently fold

into almond mixture until just combined.

Spoon into prepared pan; level surface.

4 Bake for 30 minutes or until a skewer

inserted at centre comes out clean. Stand

cake in pan for 5 minutes, then turn out

onto a wire rack to cool completely.

5 Combine icing sugar and extra cinnamon

in a bowl; dust over cake. Place yoghurt in

a bowl; drizzle with honey. Serve with cake.

Yoghurt & Cinnamon Cake

SERVES 12 PREP 15 minutes + cooling COOK 30 minutes NUTRITION 977kJ; 17g fat (7g sat); 5g protein; 32g carbohydrate; 2g fibre

a serve COST $1.90 a serve + MAKE AHEAD You can bake this cake a day ahead. Store in an airtight container in a cool, dark place.

Dream team

Make this cake for a relaxing

afternoon tea get-together