Flourless Lemon Yoghurt Cake
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Flourless Lemon Yoghurt Cake
Method
In a bowl, mix the almond meal, semolina, and baking powder together to prepare the dry ingredients.
In a separate bowl, beat the caster sugar and melted butter until smooth. Gradually add one egg at a time, beating well after each addition.
Grate in the lemon zest and squeeze in the juice. Add the yoghurt and continue to beat until fully combined.
Fold the dry ingredients into the wet mixture and pour it into a 20 cm round lined cake pan.
Bake at 150°C for 50–55 minutes. Remove from the oven and allow to cool. Once cool, dust with icing sugar before serving.
