Lemon yoghurt cake
Preheat oven to 170c 8in tin, line w baking paper
200g castor sugar
250gm plain flour
¾ c thread coconut
1.5tspn baking powder
1 c yoghurt (peach or passionfruit is nice but any flavour will do)
1 lvl tsp baking soda
1 c lemon curd
Cream butter and sugar till light and fluffy, add eggs slowly – beat well in between.
Sift flour and baking powder and add thread coconut. Warm yoghurt and add baking soda, do this in a decent size bowl as it will bubble up. Add ½ flour mix then ½ yog mix (stirring gently to combine in between), then remaining 1/2s. finish with the lemon curd.
Bake, don’t open door of oven for first 25mins, this cake may sink if you do. Cook for 35 – 45 mins or till golden brown (or till a paring knife comes out clean)
Do press test first, if the cake springs back when pressed test with the knife, if it doesn’t just cook a little longer.
100g lemon juice
Melt in bain marie (bowl over boiling water)
When melted add 3 whisked eggs, stir with whisk till combined, cook till thickened.
Pass through a sieve, then add finely chopped lemon zest if desired, bottle and keep refrigerated.
Preheat oven 180c
2.5c SR Flour
2 lvl tspn baking powder
2 c grated cheese
1 lvl tspn basil, oregano and paprika
1 large egg
Sift flour and bp, add cheese and herbs, whisk milk and egg in a jug, stir into dry ingredients, mix quickly – don’t overmix! Add flavours as required, cooked chopped pumpkin, zucchini, peppers, onion, spinach, fetta etc.,
Makes 12 standard for 20mins or 6 texan muffins for 30mins (times are approximate, test with sharp knife to see if cooked)