Lemon Yoghurt Cake

Whenever I serve this cake and later tell the guest that they were eating a healthy yoghurt cake with no butter, their eyes will open wide in disbelief. And their hand will reach for another slice to analyse it better.

I have tried making cakes with yogurt and most often their texture is usually denser. This recipe however makes an incredibly light cake. It is almost like a sponge cake. Very lemony and quick and easy to make. I can usually bake one in time for morning tea. As the taste is not boring, you can do away with icing the cake.

Ingredients
2 large eggs
200g caster sugar

zest from 1 lemon, finely grated
2 Tbsp lemon juice
1 tsp vanilla extract

280g plain flour
3 tsp baking powder

250ml low fat greek yoghurt
120ml oil

icing sugar for dusting

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Bouncy Chicken MeatBalls

After successfully making bouncy meatballs from beef and pork, it was time to try with chicken. The recipe is basically the same.

For those who don't eat red meat you will be pleased to know that the chicken meatballs have just as much bounce and 'spring' but with a much softer texture. Handy to have in the freezer to add to that instant noodle meal anytime.


Makes 48 balls (½ Tbsp size)

Ingredients
500 gm chicken breast, cut to smaller pieces

½ cup (125ml) icy cold water
1 Tbsp fish sauce
½ tsp salt
½ Tbsp sugar
½ Tbsp oil
2 Tbsp cornflour
1¼ tsp baking powder

dash of white pepper (optional)

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