For some reason completely unbeknown to me, hubby has decided to give up chocolate. And not just for January, either.
Nope, he's decided to forgo chocolate for the entire year. Yes - one, long, long year WITHOUT CHOCOLATE!
The mind boggles, doesn't it?
Why anyone would do give up chocolate voluntarily is incomprehensible to me, and I'm pretty peeved off. Now, I feel guilty when I tuck into a bar in front of him, and it's also affecting my baking. I mean, where's the fun in eating an entire pan of brownies alone?!
Well, actually, there's lots of fun in that. But probably not so much for my waistline.
Anyway, I baked this scrumptious Greek Yoghurt Lemon Drizzle Cake from Real Food to make up for the lack of chocolate. Wonderfully moist, light and packed full of flavour, it's a brilliant cake to enjoy with a steaming cup of tea.
What are your favourite non-chocolate recipes? Go on, inspire me!
Sam x
GREEK YOGHURT LEMON DRIZZLE CAKE
Ingredients:
(From Real Food)
250g unsalted butter275g golden caster sugar
4 eggs
275g self-raising flour
Pinch of salt
1tsp vanilla extract
2 lemons, finely grated zest and 3tbsp juice
250g Total Greek Yoghurt
2tsp icing sugar
For the drizzle:
2 lemons, zest and juice
150g (5oz) golden caster sugar
1) Preheat the oven to 180C, then grease and line a 23cm springform cake tin. Next, beat together the butter and sugar until light and fluffy, then add the eggs - one at a time - beating well in-between.
150g (5oz) golden caster sugar
Method:
2) Fold in the flour and salt, then fold in the vanilla, lemon zest and juice and 100g of the Greek yoghurt. Pour into the cake tin, then bake for 50 minutes to an hour, covering with foil if it starts to brown too quickly (mine did).
3) In the meantime, combine the lemon zest, juice and sugar for the drizzle. Once the cake is baked, prick all over with a fork and drizzle the lemon juice mixture over the top while still warm. Leave to cool.
4) Once cooled, stir together the icing sugar hand the leftover Greek yohgurt. Serve with slices of the cake.
