Refreshing lemon yoghurt cake

Lemon cake is a favourite tea-time treat and this version is one of the best. It uses almond and coconut flour instead of the regular type, while the yoghurt guarantees a nice moist finish. Pair it with a drizzle of cream or yogurt and a nice cuppa!

Ingredients

• 270g cups almonds
• 1 cup natural yoghurt
• 1Ž/2 cup brown sugar
• 3 eggs
• 1/Ž4 cup fresh lemon juice
• zest of 1 lemon (approximately 2 heaped tablespoons)
• 3 tablespoons coconut oil
• 1 teaspoon baking powder
• Pinch salt
• 1/Ž4 cup coconut flour

Method

1. Preheat oven to 180°C. Lightly grease a bundt cake tin (ring tin) with oil.
2. Put almonds in food processor and blitz to make almond meal (or you can use almond meal and skip this step).
3. Add all the ingredients to the food processor with the almond meal EXCEPT for the coconut flour and blitz on medium speed for 30-60 seconds until thoroughly combined.
4. Scrape down the sides then add the coconut flour and blitz again for a further 10-20 seconds.
5. Pour mixture into prepared cake tin and bake for 40-45 minutes.
6. Allow to cool in tin for 5 minutes before cooling completely on a wire rack.