I have actually found the perfect Virgo season cake recipe!

Virgos can tend to have lots of tummy problems, and also love to cook!

This recipe contains 3 great Virgo ingredients – yoghurt (although of course you really need to eat it raw to get the probiotic goodness), citrus and almonds plus a yummy yoghurt based white-chocolate icing – what’s not to love!

This is a recipe I’ve had for many years and I’m not sure of its source!

Ingredients

Butter, for greasing

2 free range eggs

1 cup coconut or rapadura sugar

3/4 cup Greek yoghurt (I prefer goat or sheep myself, or you could use coconut)

1/2 tsp vanilla extract

3 lemons – zest grated 1 cup flour of choice (if using GF add an extra egg and an extra couple tbs of flour)

1/2 cup almond meal

1 1/2 tsp baking powder

Topping Ingredients

70g yogurt (at room temperature)

125g white chocolate, melted and cooled

3 tbs icing sugar

50g toasted blanched almonds

Method

1. Preheat oven to 170 degrees celsius (150 fan). Grease square or oblong cake tin and line base with baking paper.

2. Beat eggs and sugar until thick and creamy

3. Combine yoghurt, vanilla and lemon zest in separate bowl, then stir into egg mixture.

4. Fold in flour, almond meal and baking powder then pour mixture into cake tin.

5. Bake for 40 minutes until cake is golden and cooked through. Cover lightly with foil if it is going too brown after 30 minutes.

6. Cool on wire rack

7. For the topping, stir the yoghurt into the melted chocolate until smooth, then sift in icing sugar and mix. Place in fridge to cool for 20 minutes until spreadable.

8. Spread icing onto cake and top with almonds.

9. Enjoy!