Hey, I'm Tamsin a health and fitness blogger from Surrey. On my blog you'll find healthy recipes, fitness class reviews, information on fitness trends, reviews of healthy restaurants and cafes as well as lots of other things relating to a healthy lifestyle.
Lemon cake is always a favourite in my household and so I decided to make this far healthier version as a treat for my mum. It’s super light and fresh and substitutes in yoghurt as a healthy alternative!
For the cake
75ml rapeseed oil
175g self raising flour
100g ground almonds
1 1/2 tsp baking powder
zest of two lemons
140g golden caster sugar
2 medium eggs
225g 0% fat natural yoghurt
For the syrup
juice of two lemons
85g caster sugar
Preheat the oven to 160c fan/180c
Grease and line a large circular cake tin (around 20x5cm)
Mix the flour, baking powder, almonds, sugar and lemon zest in a bowl
Beat the eggs in a separate bowl and stir in the yoghurt and oil
Pour into the main mixture and stir together
Spoon into the cake tin and cook for approx 40 minutes
Heat the lemon juice and sugar for the syrup on a low heat until a syrupy consistency is reached
When the cake is cooked then make holes over the top with a skewer and drizzle over the lemon syrup so it absorbs in
I chose to add some icing to make it look prettier which you can do by mixing 100g icing sugar with 1-1/2 tbsp of warm water.
My boyfriend had his birthday this weekend and so I made him a lemon drizzle cake. I’m not going to pretend that this is the healthiest cake you could make because it’s not but it is simply delicious and definitely worth making for a cheat day or a birthday 😉
225g unsalted butter
4 medium eggs
One can of light condensed milk
55g ground almonds
225g self raising flour
1tsp of baking powder
1tbsp of poppyseeds
200g of icing sugar
1)Heat oven to 180/160f fan/gas mark 5.
2) Grease a 20cm loose bottomed cake tin.
3) Put the butter, eggs, milk, almonds, baking powder, flour and poppyseeds in a large mixing bowl. Add the grated zest and juice of 1 lemon and whisk together until smooth and light in colour.
4) Bake for 50-55 until the cake turns golden.
5) Prepare the lemon syrup by mixing the the juice of 3 lemons with 100g of icing sugar in a saucepan on a low heat.
6) Make holes all over the cake using a skewer and pour the syrup over the top so it is absorbed into the sponge.
7) Leave the cake to cool.
8) Once cool then make the icing by adding the juice of one lemon to the leftover 100g of icing sugar and mix until a thick pouring texture is formed. (Ensure you add the juice slowly and that the mixture does not become too runny)
9) Drizzle over the icing and it is ready to serve!
These are super scrummy and a lovely little guilt free treat. I made these to enter the Holland & Barrett free from bake off challenge and you can vote for my entry by liking the post on their facebook page here https://www.facebook.com/HBFreeFrom?fref=ts or by tweeting @HBFreeFrom #votetamsin
75g unsalted butter
75g golden caster sugar
50g GF plain flour
1 medium egg
50g ground almonds
3 drops of almond extract
40g approx flaked almonds (to taste)
Preheat the oven to 180 oc, 160 oc fan, gas mark 4
Put 24 mini muffin cases on a baking tray
Depending on the size of your strawberries, half or quarter them and put 24 pieces to one side.
Chop the remaining strawberries
Cream the butter and sugar until smooth and light in colour
Add the flour and egg and stir in the ground almonds and almond extract
Add the chopped strawberries and mix well
Spoon into the muffin cases, top each cake with a piece of strawberry and the flaked almonds
Cook for 12-15 minutes until golden brown
You can check the cake is cooked by either using a skewer and seeing if it comes out clean or by seeing if they spring back when pressed with the tip of your finger.
Cut a circle into baking parchment, thus fitting the base of a 25cm loose-bottomed tin. Afterwards melt 1 tbsp of butter and brush the inside of the tin, then line the base with the parchment and brush once more with butter.
Heat the over to 180’C/fan 160’C/gas 4. Melt the chocolate and butter over a bowl of hot water, remove from the heat. Stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and highly viscous. Fold the mixture into the chocolate with the hazelnuts.
In a separate bowl, with a clean whisk, beat the whites until soft peaks appear. Try not to whisk them too stiffly or you will have an issue folding them in.
Stir in a spoonful of the whites into the chocolate mix, then carefully fold in the rest in two separate additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut side down.
Bake for 40 minutes until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely.