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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 338.2
  • Total Fat: 14.1 g
  • Cholesterol: 146.6 mg
  • Sodium: 80.9 mg
  • Total Carbs: 46.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 8.5 g

View full nutritional breakdown of Baked Yoghurt & Lime Cake with Rhubarb & Rosewater calories by ingredient
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Baked Yoghurt & Lime Cake with Rhubarb & Rosewater

Submitted by: IMELDASHOEQUEEN

Introduction

From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 8

Ingredients

    CAKE
    5 eggs, separated
    1/2 cup caster sugar
    3 Tbsp honey
    2/3 cups flour, sifted
    250g sour cream
    250g Greek yoghurt
    Finely grated zest & juice of 1 large lime
    1 Tbsp extra virgin olive oil

    RHUBARB
    6-8 stalks rhubarb, washed
    1/3 cup brown sugar
    Finely grated zest & juice of 1 orange
    1-2 tsp rosewater

Directions

Preheat the oven to 160 C.

RHUBARB Cut the rhubarb into 6cm pieces. Place in a single layer ina baking dish and sprinkle over the brown sugar and orange zest. Pour over the orange juice. Cover tightly with aluminium foil and bake for 20-30 minutes or until just tender but not totally collapsed. Cool and refrigerate until needed. Sprink over the rosewater just before serving.

CAKE Prehat the over to 180 C. Grease and fully line a 20cm spring-form cake tin with baking paper.

Whish the egg hyolks, sugar and honey until thick and creamy. Add the flour, sour cream, yoghurt, lime zest and juice and the olive oil. Mix on a low speed until well combined.

Whisk the egg whites until stiff peaks, but not dry, and using a large metal spoon, fold into the yoghurt mixture.

Pour into the tin and bake for about 50minutes or until the cake is puffed up like a souffle and the tope is a good golden colour.

Leave to cool ibn the tin.

TO SERVE Peel off the baking paper and transfer the cake to a serving plate. Cut into portions and serve with softly whipped cream and the rhubarb.

Number of Servings: 8

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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