The classic Greek yoghurt cake, with a sunny splash of fresh lemon juice, gets a makeover with a coconut cream glaze.
- 2 eggs
- ¾ cup (180 ml) light-flavoured extra virgin olive oil
- 1 cup (280 g) natural Greek-style (thick) yoghurt
- 2 tbsp lemon juice
- ½ cup (110 g) caster (superfine) sugar
- ½ cup (180 g) honey
- 1 cup (80 g) desiccated coconut
- 1¾ cups (225 g) white spelt flour
- 3 tsp baking powder
- 1½ tbsp coconut cream
- ⅓ cup (75 g) white (granulated) sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 10 minutes
- Preheat oven to 150°C (300°F). Grease a 22cm round (2-litre-capacity) non-stick bundt tin.
- Break the eggs into a big bowl. Add the oil, yoghurt, lemon juice, sugar and honey and mix well with a whisk. Add the coconut, flour and baking powder and whisk to combine.
- Pour the mixture into the prepared tin, scraping the bowl with a spatula, and bake for 40–45 minutes or until cooked when tested with a skewer. Wearing oven gloves, remove the cake from the oven. Allow it to cool in the tin for 10 minutes.
- To make the coconut glaze, place the coconut cream and sugar in a small bowl. Mix with a spoon until just combined (try not to overmix it).
- Carefully flip the cake (it will still be quite hot) onto a cake stand or serving plate. Spoon the glaze over right away and let the sugar crystallise. Slice to serve.