Sunday, July 28, 2013


1 3/4 cups granulated white sugar
1/2 cup butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 Tablespoon grated lemon zest
1 Tablespoon lemon juice, freshly squeezed
2 1/2 cups all-purpose flour
1 cup plain or lemon-flavored yogurt
1/2 cup  sugar
2 Tablespoons lime juice, freshly squeezed
1 Tablespoon water
1 Tablespoon tequila
whipped cream and lime slices, for garnish 

 Preheat oven to 180c Grease and flour a 9x13-inch cake pan.
 Combine sugar, butter, baking soda and salt in a mixing bowl and beat until blended. add the eggs 1 at a time, beating well and scraping the bowl after each addition. Mix in the lemon zest and lemon juice. Add the flour and yogurt alternately, beating well after each addition.
 Spoon the batter into prepared pan. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes.
 Prepare glaze: Combine sugar, lime juice and water in a saucepan and mix well. Cook until the sugar dissolves, stirring frequently. Stir in the tequila.
 Assembly: Invert the warm cake onto a serving platter and brush with the glaze until it is absorbed. Let stand until cool. Slice and garnish each serving with a twisted lime slice and a dollop of whipped cream.


¾ cup milk
1 tbsp white wine vinegar
1 cup caster sugar
1 large egg
½ tsp salt
½ cup vegetable oil such as sunflower or rice bran oil
1 tsp vanilla essence
1½ cups self-raising flour
¼ cup cocoa powder
½ tsp baking soda

 Heat oven to 170°C fan bake. 
Line a 23cm square cake tin with nonstick baking paper.
 Place milk and vinegar in a large bowl and stir to make soured milk. Whisk in the sugar, egg, salt, oil and vanilla essence.
Sift together the flour, cocoa powder and baking soda and add to the wet mixture, stirring just enough to combine into a smooth batter.
 Pour into the prepared cake tin and bake for 30 minutes or until the centre springs back when pressed with a fingertip. Remove to cool, then ice with chocolate frosting. Serves 16.

Chocolate frosting
50g softened butter
1 cup icing sugar, sifted
2 tbsp cocoa powder, sifted
2 tbsp boiling water
 Beat butter and icing sugar together in a bowl.
 Add cocoa powder and boiling water and beat until creamy. Makes 1 cup.