Rebecca's lemon-glazed tea cakes
6
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
Recipe by WW Coach Rebecca from, 'Meal-plan your way to weight loss cookbook. On sale at major bookstore retailers from September 27.
Ingredients
Earl grey tea
2 tbs, leaves
White sugar
½ cup(s), (110g)
Reduced fat oil spread
¼ cup(s), (60g)
Vanilla bean paste
1 tsp
Egg(s)
3 medium
White self-raising flour
1½ cup(s), (225g)
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Icing sugar
2 tbs
Fresh lemon rind
2 tsp, finely shredded
Oil spray
1½ x 3 second spray(s)
Instructions
1
Preheat oven to 170°C. Lightly spray 12 mini loaf tins (6 cm x 11 cm) with oil and line bases with baking paper.
2
Process tea leaves and sugar in a small food processor until finely ground.
3
Beat oil spread, tea mixture and vanilla in a bowl with electric beaters until creamy. Beat in eggs, 1 at a time, until combined. Gradually beat in half the flour on low speed, then beat in half the yoghurt. Repeat with remaining flour and yoghurt until just combined (don’t overmix).
4
Pour mixture evenly into lined tins. Bake for 20–25 minutes or until a skewer inserted in the centre of cakes comes out clean. Stand cakes in tins for 10 minutes before turning out onto a wire rack to cool completely.
5
To make glaze, mix icing sugar, half the lemon zest and 2 teaspoons water in a small bowl until smooth. Drizzle glaze over each cake and sprinkle with the remaining lemon zest. Stand until set before serving.
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