Persian yoghurt and lime cakes
12
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
A little slice of the Middle East in your own home. Delicious spiced cakes with a tangy twist.
Ingredients
Reduced fat oil spread
100 g
Greek yoghurt, plain, low-fat, no added sugar
½ cup(s), (140g)
Caster sugar
½ cup(s), (110g)
Egg(s)
1 medium
White self-raising flour
1 cup(s), (150g)
Lime rind
2 tsp, plus extra for garnish
Lime juice
1¾ tbs, 1 tbs, plus 3 tsp extra for icing
Ground cinnamon
½ tsp
Cardamom
¼ tsp, ground
Icing sugar
80 g, (80g)
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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