Lemon Yogurt Cake with Red Fruit (serves 6) copyright Kevin Ashton 2008
*This first appeared in my column in January this year hence the reference to the holidays.
After eating a little too much during the holidays I thought it might be useful to give a lighter dessert recipe that is still full of flavour.
The added bonus is after all that holiday cooking this dessert is so easy to make.
For the Victoria sponge I will post a link to my Boston Cream Pie which I believe had a Victoria Sponge in it.
1x 9" Victoria Sponge
175ml Double cream
Zest of 1 lemon
200g (8oz) set Plain yogurt
2 heaped Tbsp lemon curd
3 Tbsp Seedless raspberry jam
225g (9oz) Plums
225g (9oz) strawberries (hulled and halved)
250g (10oz) cherries
1 teaspoon icing sugar
1. If your Victoria sponge cake is in one piece then use a sharp knife to cut into two layers.
2. Cut each plum into 6 wedges removing the stone as you go, then place the plum wedges in a non-stick saucepan together with the raspberry jam.
3. Cut the cherries in half and remove the stone then add to the plum wedges and cook for 4-5 minutes on a low heat until the fruit is soft but not mushy.
4. Pour the fruit into a bowl and allow to cool.
5. Stir the lemon curd and lemon zest into the yogurt.
6. Whisk the cream to a soft peak stage and fold in the lemon yogurt and cool well in the fridge for 30 minutes.
7. Spread the lemon yogurt filling onto one half of the Victoria sponge and top with the other half, then refrigerate until you are ready to serve.
8. When the red-fruit mix is cool stir in the strawberries.
To Serve
Dust the cake with icing sugar and serve a wedge of cake with a good spoonful of the red fruit.
Chef's Tips
Make sure the yogurt you use is as thick as you can find so the filling does not run out of the cake.
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