Dessert

Baked Yoghurt and Lime Cake with Rhubarb and Rosewater is for Dessert.

Baked Yoghurt and Lime Cake with Rhubarb and Rosewater takes several minutes to prepare.

Baked Yoghurt and Lime Cake with Rhubarb and Rosewater takes several minutes to cook.

Baked Yoghurt and Lime Cake with Rhubarb and Rosewater makes 8 servings.

The ingredients for Baked Yoghurt and Lime Cake with Rhubarb and Rosewater are:

CAKE
5 eggs, separated
1/2 cup caster sugar
3 Tbsp honey
2/3 cups flour, sifted
250g sour cream
250g Greek yoghurt
Finely grated zest & juice of 1 large lime
1 Tbsp extra virgin olive oil

RHUBARB
6-8 stalks rhubarb, washed
1/3 cup brown sugar
Finely grated zest & juice of 1 orange
1-2 tsp rosewater

Here is how you make Baked Yoghurt and Lime Cake with Rhubarb and Rosewater:

Preheat the oven to 160 C.RHUBARB Cut the rhubarb into 6cm pieces. Place in a single layer ina baking dish and sprinkle over the brown sugar and orange zest. Pour over the orange juice. Cover tightly with aluminium foil and bake for 20-30 minutes or until just tender but not totally collapsed. Cool and refrigerate until needed. Sprink over the rosewater just before serving.CAKE Prehat the over to 180 C. Grease and fully line a 20cm spring-form cake tin with baking paper.Whish the egg hyolks, sugar and honey until thick and creamy. Add the flour, sour cream, yoghurt, lime zest and juice and the olive oil. Mix on a low speed until well combined.Whisk the egg whites until stiff peaks, but not dry, and using a large metal spoon, fold into the yoghurt mixture.Pour into the tin and bake for about 50minutes or until the cake is puffed up like a souffle and the tope is a good golden colour.Leave to cool ibn the tin.TO SERVE Peel off the baking paper and transfer the cake to a serving plate. Cut into portions and serve with softly whipped cream and the rhubarb.Number of Servings: 8Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Baked Yoghurt and Lime Cake with Rhubarb and Rosewater is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 338.2

• Total Fat: 14.1 g
• Cholesterol: 146.6 mg
• Sodium: 80.9 mg
• Total Carbs: 46.3 g
• Dietary Fiber: 1.8 g
• Protein: 8.5 g