Thursday, June 11, 2009

Delicious low fat cake

Dish magazine is my favourite cooking magazine. I love the recipes, style and presentation. The magazine has been grown out of the old Epicurean cook school which I used to attend every Saturday morning and lots of night classes as well. The Saturday classes were taught by Claire Aldous, who is the food editor of Dish. One of the reasons why I love the magazine so much is probably because I love Claire’s style of cooking and that has influenced the way that I cook.

We had friends over for dinner a couple of weeks ago and I cooked the whole menu from the latest issue of Dish. Our friends bought the nibbles, and for the main we had salmon baked with labne and lime, a barley and broad bean salad and a salad of oranges and carrots tossed through baby spinach. There was quite a Moroccan feel to the dinner – salmon is one of my favourite foods and with the yoghurt topping it was lovely and moist as well as tasty. The barley salad was meant to be a faro salad, but they didn’t have faro at the supermarket and barley is a very economical alternative.

Pudding was a lime and yoghurt cake which I served with poached quince and whipped cream. The photo really does belie how delicious this dessert was. The cake had very little flour and was mostly sour cream and yoghurt with eggs and the zest and juice of a lime. While the cake looked like a normal cake, it actually tasted like cheesecake – it had a very creamy texture, but probably only about 1/3 of the fat of a cheesecake. I would definitely make this cake again, as it was easy, utterly delicious and was enjoyed by everyone. We had 6 people for dinner and there were a few slices left over, so it could easily feed 8.

Lime and Yoghurt Cake (from Dish magazine)

5 eggs, separated
1/3 c sugar
3 tbsp honey
2/3 c flour
250g sour cream
250g thick plain yoghurt (I used Cyclops)
Zest and juice of 1 lime
1 tbsp olive oil

• Whisk egg yolks, sugar and honey until thick and creamy
• Mix in flour, sour cream, yoghurt, zest and juice of lime and olive oil on low speed
• In a separate bowl whisk the egg whites until firm peaks form (but not too firm)
• Fold egg whites into the other mixture (fold a little in first to loosen and then the rest)
• Spoon into a lined 20cm round cake tin and bake at 160c for 50 minutes or until set


Anonymous said...

My god,that sounds utterly delicious.Drool.

Cakelaw said...

Lovely! I have the lime yoghurt cake bookmarked, so I will definitely make it now.

Anonymous said...

i would like to make this soon as I've alot of eggs I need to use up. What kind of sour cream did you use?? In australia, we get thick sour cream sold in cartons and then other varieties sold in tubs..hope you know what I mean.