This moist, tangy lemony spelt cake, adapted from Donna Hay, uses Greek yoghurt and sunflower oil rather than butter for a moist, soft, delicate crumb that just melts in your mouth, and to cut down on calories and sugar intake, a combination of applesauce and stevia works as a substitute. It is very easy, quick to mix and freezer friendly.
- Preheat oven to 160C/320F. Grease and flour a 25cm non-stick bundt pan. Whisk together the spelt flour and baking powder.
- Place oil, eggs, lemon rind, lemon juice, yoghurt, applesauce and stevia in a large bowl and whisk to combine. Sift over the flour mixture and stir until smooth.
- Pour the cake batter into prepared cake pan and bake for 50–55 minutes or until a skewer inserted comes out clean. Allow the cake to stand in the pan for 5 minutes.
- To make the lemon icing, combine the icing sugar, lemon juice and boiling water. Carefully turn the cake out onto a cake stand and spoon over the icing while the cake is still warm. Sprinkle with savoury leaves and allow to set for 10 minutes before serving.