Grilled lemon cake with berries

Grilled lemon cake with berries

Total: 1 hr 20 min. | Active: 30 min.
Nutritional value / 8 pieces: 295 kcal
, Fat: 16 g
, Carbohydrate: 28 g
, Protein: 9 g


1 cake


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cake mixture

100 g butter, soft
1 pinch salt
100 g ground cane sugar
3 eggs
2 organic lemons, grated zest, juice set aside
75 g white flour
50 g shelled ground almonds
1 tsp baking powder

To bake

1 ½ 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
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One loaf tin (20 cm), lined with baking paper

How it's done

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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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