Lemon yoghurt cake
I was sent this rather fabulous cake mould a couple of weeks ago from the lovely folk at findmeagift.co.uk. It looks almost flower shaped when the cake is whole, but when you cut it into six slices, you end up with rather gorgeous heart shaped slices. It’s very clever and the cake I created was very pretty. I made it for a colleague who’s getting married next week, and she was absolutely thrilled.
It’s a silicone cake mould, which makes it very easy to turn out (though I do recommend lining the base with a disc of baking parchment). I had a lot of fun using it and would definitely look at using it to make a layered cake, though the slices may end up being a little two big if you go too high. As beautiful as they were, I actually thought the slices were slightly enormous, so next time I use it I think I will go with a lighter style of cake! A few other bloggers were sent the same mould – you can see what they made with their mould if you check out the hashtag #heartyslice on Twitter and Instagram.
The cake I went with was lemon yoghurt cake – it’s a lovely recipe adapted from a Mary Berry one. It makes a really lovely rich, moist cake that stays delicious for 3-4 days. If you don’t use the I heart cake mould, then this recipe would suit a deep 9-10″ cake tin. If you are keen to buy the cake mould, you can find it on findmeagift.co.uk.
You will need:
- 450g golden caster sugar
- 75g softened butter
- 5 medium eggs, separated
- 340g full fat natural or Greek yoghurt
- 260g self raising flour
- zest of two lemons
- juice of two lemons
- at least 250g icing sugar
- Preheat your oven to 180°c.
- Using an electric whisk, beat the butter, sugar and egg yolks together until fluffy.
- Add the yoghurt and lemon zest and beat it. Scrape down the sides and beat until well mixed.
- Sieve the flour over the top and fold in carefully with a large metal spoon.
- Next, pop your egg whites in a medium bowl and beat using an electric whisk (wash the beaters thoroughly if using the same ones as before) until you have soft peaks.
- Gently fold the egg whites into the cake mix.
- Line a cake tin with parchment and pour the cake mix over the top.
- Bake in the oven for an hour. Check on it after half an hour – if it’s going quite dark then you might want to cover the top loosely with foil. Insert a skewer in to check if it’s cooked – if it comes out clean then it’s done. Gently press it with a finger – if it’s springy then it’s ready to come out.
- Leave to cool in the tin for at least 5 or 10 mins and then turn out. Leave to cool completely.
- Juice the two lemons into a bowl and add around 200g of icing sugar. Beat with a small whisk until it’s smooth and no lumps remain. If it’s very runny, add more icing sugar until it becomes a bit stiffer. You don’t want it to be so runny that is runs off, but you don’t want it to be so stiff that you can’t beat it easily with a whisk.
- When the cake is completely cold, ice it with the lemon icing. I use a small palette knife. If you’re having any issues, use a mug of hot water to dip the palette knife into.
- I decorated mine with some wafer daisies and cake glitter and served it with tea! A lovely treat for elevensies!
Enjoy!
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