Lemon Yogurt Cake
- Contains Eggs
- Contains Wheat
Prepared with
Ingredients
Cake
- 5fl. oz sunflower oil, plus some for greasing
- 5oz Greek style natural yogurt
- 6oz golden caster sugar
- 3 medium eggs
- 8oz self-raising flour
- Zest of 1 unwaxed lemon and 1 tbsp juice
Icing
- 6oz icing sugar
- Zest and juice of 1 unwaxed lemon
- 22cm cake tin
Instructions
Step 1
Grease Ninja Ninja Multi-Purpose Tin with oil and line bottom with baking parchment, then set aside.
Step 2
Pour 180ml water in the Combi Pan for steaming. Place the Crisper Plate on top and set aside until needed.
Step 3
In a large bowl, add oil, yogurt, sugar, eggs, flour, lemon zest and juice. Whisk together until smooth. Spoon batter into cake tin and smooth the top. Place cake tin on crisper plate. Slide the pan onto Level 1.
Step 4
Close door and flip the SmartSwitch to COMBI COOKER.
Step 5
Select COMBI BAKE and set time to 13 minutes and temperature to 160˚C. Select START/STOP to begin cooking (the unit will steam for approx. 20 minutes before countdown timer begins).
Step 6
The cake should be cooked when a cocktail stick is inserted in the centre and comes out clean. Carefully remove tin from unit.
Step 7
Allow cake to cool in tin for 10 minutes, before turning out onto a wire rack, allow to cool.
Step 8
In a small bowl, add icing sugar and enough lemon juice to make a pourable but stiff icing. Pour over cake top and sprinkle over the lemon zest. Allow to set before serving.