Lemon Curd Spelt Cakes

These high-fibre cakes are topped with tangy curd and strawberries.

The ingredient of Lemon Curd Spelt Cakes

• 125ml 1 2 cup lemon juice
• 70g 1 3 cup caster sugar
• 1 teaspoon finely grated lemon rind
• 3 eggs at room temperature
• 110g 3 4 cup wholemeal spelt flour sifted
• 2 teaspoons caster sugar extra
• 1 1 4 teaspoons baking powder
• pinch of salt
• 160ml 2 3 cup skim milk
• 1 teaspoon vanilla extract
• 130g 1 2 cup no fat greek yoghurt
• 125g fresh strawberries hulled sliced

The Instruction of lemon curd spelt cakes

• place the lemon juice sugar and rind in a saucepan over medium heat stir to dissolve sugar whisk 2 eggs in a bowl add lemon mixture whisking pour into a clean saucepan stir over low heat for 2 minutes until thick sieve into a clean bowl cover surface with plastic wrap cool for 15 minutes chill for 1 hour
• meanwhile combine the flour extra sugar baking powder and salt in a bowl make a well in the centre whisk the milk vanilla and remaining egg in a jug add the milk mixture to the flour mixture whisking constantly until smooth and combined rest for 10 minutes
• heat non stick frying pan over medium low heat spray with oil pour tablespoonfuls of batter into pan cook for 1 2 minutes until bubbles appear turn cook for 30 seconds until golden repeat to make 12 spelt cakes serve with curd yoghurt and strawberries

Nutritions of Lemon Curd Spelt Cakes

calories: 262 9 calories
calories: 4 2 grams fat
calories: 1 3 grams saturated fat
calories: 43 9 grams carbohydrates
calories: 25 5 grams sugar
calories: n a
calories: 12 7 grams protein
calories: 124 milligrams cholesterol
calories: 382 milligrams sodium
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calories: nutritioninformation