We've used yogurt instead of butter in this cake recipe to cut down on the saturated fat. It's just as delicious and the almonds add a fabulous texture
- 2 large free-range eggs
- 225g (8oz) caster sugar
- 225g (8oz) Greek yogurt (we used Total)
- zest 3 lemons
- 100g (4oz) blanched almonds
- 150g (5oz) self-raising flour
- 1tsp baking powder
- juice 5 lemons
- 150g (5oz) granulated sugar
- raspberries, to decorate
- 20cm (8in) round cake tin, oiled and bottom lined with baking parchment
To make the iced tea, add white or green tea to boiling water, mix with agave syrup to taste, then allow to cool and serve with plenty of ice and orange slices
Heat the oven to 170C, 150C, 325F, gas 3. To make the cake, whisk the eggs and caster sugar with an electric beater for about 5 minutes in a large bowl, until the mixture is very pale and thick. In a second bowl, combine the yogurt, lemon zest and a pinch of salt.
In a food processor, whizz the blanched almonds until fairly finely ground but still with some texture. In a third bowl, add the flour, baking powder and almonds, and stir until well combined.
Gently stir the yogurt mixture into the eggs. Finally fold the dry flour and almond mixture in and carefully pour into the tin. Bake for 40 to 45 minutes, until the cake is golden and a skewer comes out clean. Cover with a square of foil 30 minutes into baking to stop it from going too brown.
Prick the cake all over with a skewer. To make the syrup, heat the lemon juice in a small pan then stir the granulated sugar into the juice. Immediately pour the syrup over the cake so the juice sinks into it and the sugar forms a crunchy layer. To decorate, place the fresh raspberries on top of the cake.