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Grilled lemon cake with berries
30 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 295
  • Fat about 16g
  • Carbohydrates about 28g
  • Protein about 9g
This is needed
This is needed for 1 cake
Cake mixture
  • 100 g butter, soft
  • 1 pinch salt
  • 100 g ground cane sugar
  • 3 egg
  • 2 organic lemon, grated zest, juice set aside
  • 75 g white flour
  • 50 g shelled ground almonds
  • 1 tsp baking powder
To bake
  • 1.5 tbsp ground cane sugar
Lemon custard
  • 250 g low-fat quark
  • 50 g plain greek yoghurt
  • 1 tbsp ground cane sugar
  • 250 g mixed berries
  • One loaf tin (20 cm), lined with baking paper
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And that's how it's done
And that's how it's done
Cake mixture
Place the butter, salt and sugar in a bowl, mix thoroughly using the whisk attachment on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Add the lemon zest, mix the flour, almonds and baking powder, mix into the batter. Transfer to the prepared tin.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool completely on a rack. Cut the cake into approx. 3 cm slices. Drizzle the slices with 4 tbsp of the reserved lemon juice, sprinkle with sugar.
Charcoal/gas/electric grill
Cover and grill the slices of cake over/on a medium heat (approx. 200°C) for approx. 2 mins. on each side.
Lemon custard
Mix the quark, yoghurt and sugar with 2 tbsp of the reserved lemon juice. Serve the lemon custard with the slices of cake and berries.

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