Lemon and rhubarb yoghurt cake
This zesty lemon and rhubarb yoghurt cake is easy to make and is as healthy as it is delicious. Follow our recipe to impress friends and family.
- 1 Coles Australian Free Range Egg
- 2 Coles Australian Free Range Egg whites
- 2 tbs pure maple syrup
- 1 1/3 (210g) wholemeal self-raising flour
- 2/3 cup (190g) reduced-fat Greek-style yoghurt
- 1/2 tsp bicarbonate of soda
- 2 tsp finely grated lemon rid
- 2 tbs lemon juice
- 150g chopped rhubarb
Preheat oven to 180°C. Grease a 10cm x 20cm (base measurement) loaf pan and line the base and sides with baking paper.
Use an electric mixer to whisk the egg, egg whites and maple syrup in a bowl for 5 mins or until the egg mixture is thick and firm peaks form.
Fold in half the flour and half the yoghurt until just combined. Add the bicarbonate of soda, lemon rind, lemon juice, remaining flour, remaining yoghurt and half the rhubarb. Fold until just combined.
Spoon the mixture into the prepared pan and smooth the surface. Top with the remaining rhubarb, gently pressing into the surface. Bake for 40 mins or until a skewer inserted in the centre comes out clean. Transfer to a wire rack and set aside for 10 mins to cool slightly. Cut into slices and serve warm.
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Energy 306kJ/73 cals (4%) Protein 3g (6%) Fat 1g (1%) Sat Fat 0.3g (1%) Sodium 152mg (8%) Carbs 12 (4%) Sugar 3g (3%) Dietary Fibre 2g (7%)
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