serves
8
prep
25 minutes
cook
40 minutes
difficulty
Easy
serves
8
people
preparation
25
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 125 g unsalted butter, softened
- 220 g (1 cup) caster sugar
- 3 eggs
- 1 lime, zested
- ½ lemon, zested
- 225 g (1½ cups) self-raising flour
- 50 g almond meal
- 200 g (¾ cup) Greek-style yoghurt
- 2 tbsp demerara sugar
- whipped or pouring cream, to serve
Gin syrup
- 155 g (¾ cup) caster sugar
- ½ lime, juiced
- ½ lemon, juiced
- 2 tbsp gin
Instructions
Preheat the oven to 180°C. Grease a 20 cm square cake pan and line with baking paper.
Using electric beaters, cream the butter and sugar in a large bowl until pale. Beat in the eggs, one at a time, beating well after each addition. Gently fold in the zests, flour and almond meal, then the yoghurt. Transfer mixture to the prepared cake pan and smooth the surface, making a slight dip in the centre to help it rise more evenly. Bake for 35 mins or until a skewer inserted into the centre of the cake comes out clean. Cool slightly before using a skewer to poke about 30 holes into the top of the cake.
Meanwhile, to make gin syrup, place 60 ml water, sugar and juices in a small saucepan over medium heat. Simmer, stirring to dissolve sugar, for 5 minutes or until slightly reduced. Stir in the gin.
Spoon the hot syrup evenly over the cake, trying to prevent it running down the edges of the cake. Sprinkle over the demerara sugar. Allow the cake to cool in the pan, before cutting into squares and serving with cream.
Photography Alan Benson
As seen in Feast magazine, November 2013, Issue 26.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
