Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Potpourri's lemon yoghurt cake
Ingredients
1¾ cup sugar
zest of 2 lemons
2 eggs
½ cup oil
½ tsp salt
1½ cups plain unsweetened Greek yoghurt
2-3 Tbsp lemon juice
2 cups self-raising flour
Method
Heat oven to 180degC.
Grease and line a 20cm ring tin or 24cm round spring cake tin.
Use food processor: add sugar and lemon zest and process, then add eggs, oil and salt. Process till smooth, then add yoghurt and lemon juice. Blend to mix. Finally add flour and mix until just combined .
Pour into a lined cake tin and bake for 30-40 minutes - it may need extra time - until skewer comes out clean. Cool on rack. Dust with icing sugar or ice with cream cheese icing. Serve with yoghurt or cream.
Requested by Amber Faris, of Dunedin.
This recipe comes from Potpourri Vegetarian Cafe in lower Stuart St, Dunedin.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
