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Lemon Cake for Picnics
On several of my recent walks and e-bike rides, I have brought along slices of this cake to eat on a mid-walk/ride break. Lots of people have asked for the recipe so here it is.
The good thing about this cake is a) it's very easy to make; b) because it's moist, it's easy to cut into thick slices that don't crumble, and can be transported with no damage in one of those plastic tubs you get from takeaways (see picnic image below); and c) it's pretty healthy if made with good ingredients. (We use our own hens' eggs and other ingredients are organic.) And yes, I know sugar is poison but I reckon after you've just cycled 10 miles across hilly Dartmoor or hiked in rain along the rocky shores of the Bovey, you're entitled to a bit...
Lemon/Orange Yoghurt Cake
300g caster sugar
50g butter (softened)
3 eggs, separated
225g Greek yoghurt
Grated rind of 1 lemon, or of half an orange and half a lemon
175g self-raising flour
Preheat oven to 180C/350F/Gas 4. Grease and base line a loaf tin. (You can use a 20cm round tin, but the slices won't be as easy to transport if it's that shape!)
Mix sugar, butter and egg yolks in a bowl. Add yoghurt and lemon rind, stir until smooth. Gently fold in flour. Whisk eggs whites to a soft peak and carefully fold into mixture. Turn into tin and bake for about 1 hour until well risen and firm to the touch. Cool in tin for a few minutes, then turn out and leave to cool on wire rack.
Optional icing: Mix 100g sifted icing sugar with about 1.5 tbsp lemon juice (or mix of orange and lemon juice). Pour over cold cake, smooth with a palette knife and leave to set.
Final instruction: Join us on a Wednesday Gentle Walk and bring cake along to go with Isabel's wonderful German coffee, or a Sunday walk when it will supplement our packed lunches, or book an e-bike ride and eat it beside the East Dart at Bellever or the Walla Brook or sitting on the crumbling longhouse walls at Hutholes.