Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pre-heat oven to 180c degrees (375f degrees). place butter and sugar in a bowl and beat until light and creamy. add eggs and beat well. in a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb. add to egg mixture and mix until well combined. spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer. --------. syrup-----------. place sugar, water, lemon juice and rind into a saucepan. cook, stirring over a low heat until sugar has dissolved. allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin. allow cake to stand for 5 minutes and serve with a dollop of greek yoghurt.

Target recipe: mix together salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2 teaspoon salt. season with black pepper and form into 4 cakes (4 inches in diameter). heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total. stir together yogurt, lemon juice, 1/4 teaspoon salt, remaining tablespoon chives, and remaining 1/2 teaspoon zest. serve salmon cakes with sauce. serve with: moroccan eggplant salad; sliced tomatoes drizzled with fruity olive oil; or celery and potato salad; (serve in place of the yogurt sauce).