Tuesday, May 3, 2011
Lemon-Lime Yoghurt Poppyseed Cake
Lemon-lime Yoghurt Poppy Seed Cake
210 grams plain flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon poppy seeds
200 grams raw sugar
1 lemon, juiced and zested
1 lime, juiced (if desired) and zested
120 grams thick plain yoghurt
1 teaspoon vanilla extract
100 grams grapeseed oil
1. Preheat oven to 160ºC. Grease and line a loaf pan.
2. Place sugar, lemon juice (and/or lime juice) and zests in TM bowl and grind on speed 10 for 5 seconds. Scrape down sides and repeat.
3. Add the yogurt, eggs, vanilla and oil and mix for 10 seconds on speed 6. Add the flour, baking powder, salt and poppy seeds to the TM bowl and mix using interval speed for 10 seconds.
4. Pour the batter into prepared pan and bake for 50 minutes or until a skewer inserted into the centre of the cake comes out clean.