Lemon meringue and raspberry cake
White self-raising flour
Sweetened skim condensed milk
No-fat, no added sugar vanilla yoghurt
400 g, Lemon meringue flavour
2 medium, lightly beaten
Fresh lemon rind
1 tsp, grated
- Preheat oven to 190°C. Lightly spray an 18cm-cake tin with oil and line with baking paper. Sift flour into mixing bowl.
- In another bowl combine 1/3 cup (half) the skim condensed milk, one tub of NESTLÉ DIET Lemon Meringue Yogurt, eggs and lemon rind until smooth. Fold into the flour. Fold in frozen raspberries and spoon mixture evenly into cake tin. Combine almonds, cinnamon and brown sugar in a small bowl and sprinkle over top of cake.
- Bake in oven for 45−50 minutes or until risen and firm to the touch. Stand in tin for 5 minutes before turning out onto wire rack to cool. To prevent the topping from coming off, loosely wrap a piece of foil over top of cake to turn out, then place cake bottom-side down on wire rack.
- Combine remaining skim condensed milk and remaining tub of NESTLÉ DIET Lemon Meringue Yogurt to make a sauce. Serve slices of cake with sauce.