Persian yoghurt and lime cakes
Reduced fat oil spread
½ cup(s), (110g)
White self-raising flour
1 cup(s), (150g)
Reduced-fat Greek style natural yoghurt
½ cup(s), (140g)
2 tsp, plus extra for garnish
1¾ tbs, 1 tbs, plus 3 tsp extra for icing
¼ tsp, ground
80 g, (80g)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray an 8-hole (½-cup/125ml capacity) mini loaf tin with oil. Line base and 2 long sides of each tin hole with baking paper, allowing it to hang 2cm over the sides.
- Using electric beaters, beat spread and sugar until light and fluffy. Add egg and beat until combined. Fold in flour, yoghurt, rind, 1 tablespoon juice, cinnamon and cardamom until combined.
- Spoon mixture into prepared holes and smooth the surfaces. Bake for 20–25 minutes or until a skewer inserted in the centres comes out clean. Set cakes aside in tin for 5 minutes before turning out onto a wire rack to cool.
- Meanwhile, combine icing sugar and extra juice in a small bowl. Stir until smooth. Drizzle icing over cooled cakes. Serve sprinkled with extra rind strips.