John Myers
Ingredients for 1 servings:
- 5 tbsp, sifted wheat flour (wholemeal)
- 4 tbsp, levelled sugar
- 3 eggs
- 2 tbsp oil
- 1 tbsp vinegar, mild (white wine vinegar)
- 1 tsp baking powder
- 200 ml buttermilk
- 150 g yogurt, up to 1.5% fat
- 1 pack of Cremefine whipping cream
- 1 pack of cream powder (Jogo lemon)
- 1 lemon(s) (organic)
- 2 sachets of gelatin powder
- lemon juice
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Delicious for hot days, 3p per portion for WW!
Beat the eggs with sugar and oil until frothy, fold in the other ingredients and the batter is ready. Pour into a springform pan and bake in the oven at 175 degrees top/bottom heat for 10-15 minutes. Whisk the buttermilk with the Jogo lemon cream according to the instructions, mix with the yogurt and stir in one or two sachets of the gelatine dissolved according to the instructions. Add lemon to taste. Whip the Cremefine and mix with the Jogo lemon cream. Spread on the pre-baked base, ideally using the side of the springform pan! Cut the washed lemon into thin slices and decorate the cake with 1/4 slices. Refrigerate for 2 hours. Later, just before serving, lightly frost in the freezer; when heated to high temperatures it tastes like an ice cream cake! For WW total points: 1.5 points for the cake base per slice and 1.5 points for the cream topping per slice for 12 cake slices!
Facebook Comments