These recipes are from our Winter 2011 edition of Nourish Magazine.
250g soft butter
2 cups sugar
zest of 2 lemons
2 cups flour
2 tsp baking powder
1 cup Greek yoghurt
Cream the butter and sugar together. Add zest and eggs one at a time, beating well between each one to ensure the mix does not split. Fold in the flour and baking powder alternately with the yoghurt. Mix gently until smooth and pour into a greased 20cm cake tin. Bake at 160°C for an hour. Leave to cool for a few minutes before pouring over a lemon syrup made from a ¼ cup of sugar dissolved in the juice of 2 lemons.
Serve with lashings of whipped cream and my quick Lemon Curd.
4 egg yolks
2/3 cup sugar
60g butter, chopped
2 tsp lemon zest
100ml lemon juice
Whisk together the egg yolks and sugar before adding the remaining ingredients.
Microwave for 45 seconds and then whisk for the same amount of time. Repeat this 2 more times until the curd is bubbling. Pour into sterilised jars and seal.
Lemon curd is great on toast or scones and pancakes. Put a dollop in the middle of muffins or mix with mascarpone for a quick filling for sweet tartlets.