Monday, February 29, 2016

Recipe: Lemon Yogurt Cake *quick and simple*

Good evening everyone~

I'm here to clean some spider cobs. Hahaha!

I wonder who is still visiting this space? :P

Anyway, this blog has been with me for too long. Maybe 5 year? Or even longer. I'm just slowing my footsteps to do more things that are more relatable to my current life. Such as home renovation and getting married. Haha! 

I wonder how it feels like for readers who have been reading my blog since the very beginning? Like my from student life, to working life and now.. marriage life (almost). I find it quite amazing to have you, to be 'growing up' with me. :') 

Although we are strangers. Haha! 

Anyway, I don't think I'll be blogging much about my home renovation and wedding planning here? 

I've been actively sharing about them on my Dayre. Check out #suntannest in particular on Dayre! We are very excited to be starting our home renovation journey in about 2~3 weeks time! :D


Back to the main reason why I'm writing this post.

I'm here to share with everyone a quick and healthy bake! ^^

All started because I have a tub of greek yogurt to clear. Haha!

No butter.

Less sugar.

It's gluten free. 

Enough to be labelled as a healthy bake? :D 

It looks like a pound cake, doesn't it? 

As moist as one too. But definitely a much healthier alternative. :) 

1 1/2 cups greek yogurt
2/3 cup organic coconut oil (can use canola or olive oil as well)
1 cup sugar
3 eggs
1 tbsp lemon juice
1 tbsp lemon rind 
2 1/2 cups almond flour (plain flour works as well)
1 tbsp baking powder
3/4 tsp baking soda
1/2 tsp salt

1. Preheat the oven to 180°C. Line a 9-inch pan with parchment.
2. Whisk together the yogurt, oil, sugar, eggs, lemon juice and lemon rind. Add the flour, baking powder, baking soda and salt into the liquid. Mix until no lumps remain.
3. Pour the batter into the cake pan and bake for 60 minutes, covering with foil at the last 10 mins or when the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool off before unmoulding.
4. Serve the cake warm or at room temperature. 
ps: This tangy cake goes best with a scoop of vanilla ice cream!

This recipe is a keeper for me.

It only took me 10 minutes before I sent it into the oven. 

No need for washing of the electric mixer and what not. Fuss free is the right word to describe. :)

Till next time, everyone~