Ingredients
- 250 g butter
- 2 teaspoons grated lemon rind
- 1 cup caster sugar
- 3 eggs
- seperated
- 12 cup coconut
- 14 cup ground almonds
- 2 tablespoons lemon juice
- 2 12 cups white self rising flour
- 200 g plain yogurt
- 1 medium lemon
- 1 cup honey
Instructions
- Grease 20cm bab pan,cream butter, rind and sugar until light and fluffy.
- Beat in egg yolks one at a time, stir in coconut, almonds, and juice.
- Add sifted flour and yogurt in 2 batches.
- Beat egg whites in a bowl until soft peak form, fold into cake mixture.
- Pour into pan,Bake in moderate oven for 1 hour.
- spoon hot syrupj over hot cake, cool.
- HONEY SYRUP.
- Remove rind from lemon.
- Squeeze juice out of lemon (need 1/4 cup juice).
- Combine rind with juice and honey and melt until honey is melted, do not boil.
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