Protein 6.5g – Carbohydrate -39g – Fat 7.5 – Calories 250 per slice – Makes 10 slices.
- 225g Plain flour
- 2 teaspoons baking powder
- Large pinch of salt
- 200g caster sugar
- 1 tablespoon finely grated lemon zest (depending on taste)
- 300g Sainsbury’s 0% Fat Greek yogurt
- 72g cup olive oil
- 5 eggs whites
- 1/2 teaspoon vanilla extract
Preheat oven to 170°C. Line a standard (8 1/2×4 1/4″) loaf tin with greaseproof paper. Whisk flour,baking powder, and salt in a medium bowl. Using your fingers, rub sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist. Add 0% fat Greek yogurt, olive oil, egg whites, and vanilla extract; whisk to blend. Fold in dry ingredients to blend. Pour batter into lined pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 40-55 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. Can be made 3 days ahead. Store airtight at room temperature.
TIP: I like to cut the slices at the end slightly fatter to compensate for the height being shorter.
Recipie adapted from : http://www.epicurious.com/recipes/food/views/french-yogurt-cake-395471