- 350 g Madeira cake
- 250 g tub double-cream Ayrshire lemon-curd yoghurt
- 2 T organic sugar
Slice the cake then top each slice with a dollop of yoghurt. Using a zester, remove the rind from the lemon and dip into the sugar. Slice the lemon. Garnish each slice of cake with a slice of lemon and the sugared lemon rind.
Per serving: 1173kJ, 5.1g protein, 12.7g fat, 36.2g carbs