This easy summer berry and lemon cake is light and lower in sugar than most cakes. The topping is just fruit and yogurt and you can make it dairy free by using coconut butter and coconut yogurt; and gluten-free by choosing gluten-free flour.
Ingredients
200g unsalted butter or coconut butter, plus extra for greasing
175g caster sugar
4 eggs
200g self-raising flour (or gluten-free self-raising flour)
½ tsp baking powder
1 unwaxed lemon, zested and juiced
50g ground almonds
75g Greek yogurt
For the compote
250g of any berries you like (I included some cherries)
1 lemon, juiced
1 tsp of honey or maple sugar
1 tsp cornflour
To serve
Thick Greek yogurt (I used Tim’s Dairy)
Method
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin with baking paper.
Cream the butter and sugar together in a large bowl. Add the eggs one at a time, along with 1 tbsp flour per egg. Fold in the remaining flour and the baking powder. Stir through the lemon zest and juice, almonds and yogurt. Pour the mixture into the lined tin and bake in the oven for 60-75 mins, until a skewer inserted into the cake comes out clean. Remove from the oven and leave to cool in the tin on a wire rack.
Meanwhile, make the compote. Put all the ingredients, except the cornflour, into a pan. Bring to a gentle simmer, partly covered, and cook for a few mins. Mix a little water with the cornflour, then whisk into the compote, and continue to cook for 2 mins. Remove from the heat and leave to cool.
To serve, add a generous layer of yogurt to the top of the cake, followed by the compote.
If you would like more recipes like this summer berry and lemon cake or would like advice on how to eat a healthier diet, you can read more about nutritional therapy consultations here or contact me: vanessa@wellbeingandnutrition.co.uk