for 1 cake

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

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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