Winter is definitely here, there’s no escaping the cold chill in the air. So it’s a good idea to start boosting your immune system to avoid the nasty cold & flu season!
Make lemons your best friend this winter because they are an excellent source of vitamin C, high in antioxidants and help fight against infections.
There are so many ways to use the humble lemon but during winter we like to use it in tea. Brew green tea with ginger, lemon wedges, pomegranate seeds, and honey. Let tea steep for 3 to 5 minutes before drinking.
We also love baking with lemons and the cake below is delicious! Enjoy it with a nice warm cup of tea, while you are rugged up on your lounge this winter. Keep warm and enjoy!
Make lemons your best friend this winter because they are an excellent source of vitamin C, high in antioxidants and help fight against infections.
There are so many ways to use the humble lemon but during winter we like to use it in tea. Brew green tea with ginger, lemon wedges, pomegranate seeds, and honey. Let tea steep for 3 to 5 minutes before drinking.
We also love baking with lemons and the cake below is delicious! Enjoy it with a nice warm cup of tea, while you are rugged up on your lounge this winter. Keep warm and enjoy!
{Gluten Free Recipe} LEMON YOGHURT CAKE
2 eggs
3/4 cup vegetable oil
1 cup caster sugar
4 teaspoons of lemon juice
Grated rind of 2 lemons
2 cups gluten free self raising flour, sifted
1 teaspoon xanthan gum
1/2 teaspoon salt
1 cup natural yoghurt
1. Preheat oven to 180◦c. Butter a round cake tin and set aside.
2. In a bowl mix the eggs, oil, caster sugar, lemon juice and rind with a fork.
3. In a separate bowl, add the gluten free self raising flour, xanthan gum, salt and yoghurt. Add the egg mixture and mix well to combine.
4. Pour into the prepared cake tin and bake for 40 mins.
Handy lemon hints: Choose plump, bright lemons that are heavy for their size. To get more juice out of your lemon, roll it on the bench before cutting and squeezing.
2. In a bowl mix the eggs, oil, caster sugar, lemon juice and rind with a fork.
3. In a separate bowl, add the gluten free self raising flour, xanthan gum, salt and yoghurt. Add the egg mixture and mix well to combine.
4. Pour into the prepared cake tin and bake for 40 mins.
Handy lemon hints: Choose plump, bright lemons that are heavy for their size. To get more juice out of your lemon, roll it on the bench before cutting and squeezing.
It looks so fluffy and light!
ReplyDeleteIts deliciously light and fluffy, you should definitely give it a go :)
DeleteHow long does it keep for?
ReplyDelete