It is definitely summer here in Perth. We have recently experienced quite a few days above 40 degrees (celcius) and a lot of days in the high 30s. That isn’t the best weather to encourage baking and as a result the oven has been getting a bit of a rest.
One of the few things I have baked recently is this whisper cake. After the holiday period, I was looking for a treat that was a bit lighter and I found this recipe in the Australian Healthy Food Guide magazine. I’ve made it twice, once as a full sized ring cake, and once in my 12 cup mini bundt pan (which I’ve had for ages and had never used until now). The result both times was a delicious and moist cake. The flavours remind me of my favourite citrus (and coconut) cupcakes with raspberry frosting, but with a lot less fat/calories. This recipe is going into the favourites list! It is a very easy recipe, great for picnics and a lot easier to make in this heat than pastry from scratch, which was the other thing I baked recently for a picnic (mini quiches).
Raspberry-lemon whisper cake
I have made this in a 24cm ring cake tin and a 12 cup mini bundt pan
- 2 eggs (59g eggs)
- 200g caster sugar
- 200g low-fat Greek style yoghurt
- A pinch of salt
- Zest of 2 lemons
- 100g ground almonds (almond meal)
- 150g self raising flour
- 1 ¼ cups raspberries (fresh or frozen)
- Lemon juice (approximately the juice of half a lemon)
- 6 tablespoons icing sugar
- Preheat the oven to 170C fan forced (190C without fan). Grease your tin with baking spray (the cake will stick if you don’t grease them).
- In a large bowl (or in a stand mixer) whisk together the eggs and caster sugar until the mix is pale and creamy. In a separate bowl, combine the yoghurt, salt and lemon zest.
- When the egg/sugar mix is pale and creamy, gently stir in the yoghurt mix. Then add the ground almonds and flour and fold this in gently. Finally fold in the raspberries.
- Pour the mix into a ring cake tin or 12 cup mini bundt pan. Bake in the oven for 35-40 minutes for the ring cake tin or 25 minutes for the mini bundt pan, until the cake is golden and bounces back when you touch it.
- Allow the cake to cool in the tin before turning out on to a cake stand or serving plate.
- To make the icing, sift the icing sugar into a bowl and then gradually stir in the lemon juice until you achieve the consistency you prefer (thin for just a light glaze or thicker for more of an icing). Drizzle over the cake and decorate if you like with some raspberries and mint leaves (optional).
Adapted from Raspberry-lemon whisper cake – Australian Healthy Food Guide January 2014