Cornmeal yoghurt and lemon cake

Directions

1. In a bowl, beat together the eggs, yoghurt and oil until smooth and thoroughly combined. Add the lemon zest, salt, sugar and vanilla sugar and continue beating until the sugar has completely dissolved.

2. Sift both flours and the baking powder into a bowl. Slowly add this mix to the egg and yoghurt blend, whisking constantly to combine.

3. When the batter is smooth add the candied lemon zest (cut into small pieces) — ensure these are coated in flour first to prevent them from sinking as the cake bakes.

4. Prepare a cake tin by greasing with butter and coating in coconut flakes. Pour in the cake batter then transfer to an oven pre-heated to 180°C and bake for 45 minutes, or until the cake is golden brown and a skewer inserted into the centre emerges cleanly.

5. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar before serving.

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