Lemon Yogurt Mini Cake

Ingredients

• 1/3 cup (91 g) plain Greek yogurt, 2%
• 1 (50 g) large egg
• 3 (99 g) egg whites
• 1 tbsp (15 ml) honey
• 3/4 tsp (4 ml) extra-virgin olive oil
• 3 1/2 tsp (18 ml) lemon juice
• 1 1/2 tsp (3 g) lemon zest
• 2 1/2 tbsp (20 g) whole wheat flour
• 1 1/3 tbsp (8 g) almond flour
• 1/4 tsp (1 g) baking powder

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 350°F (180°C). Whisk the yogurt, egg, egg whites, honey, oil, lemon juice and zest until smooth.
2. Fold in the flour, almond flour and baking powder with as few strokes as it takes; beaten, the batter toughens.
3. Bake in a 4 1/2-inch (11 cm) dish lined with parchment for 22–25 minutes, until a skewer comes out with a crumb or two on it. Take it out then, not when it is bone dry. Cool 10 minutes in the dish, then lift it out by the parchment.