Gluten free berry yoghurt cake

Current rating: 0 (0 ratings)
Serves 12
Prep 10
Cook 40
This moist and tender cake, bursting with berries and lemon, and an absolute  crowd pleaser.

Description

This moist and tender cake, bursting with berries and lemon, and an absolute  crowd pleaser.
  • 3/4 cup caster sugar
  • Zest from 1 lemon
  • 2 Tbs lemon juice
  • 2 large eggs
  • 1/2 cup low fat Greek yoghurt, or natural yoghurt
  • 1/2 cup olive oil or vegetable oil
  • 3/4 cup gluten-free plain flour
  • 1/2 cup almond meal
  • 2 tsp gluten free baking powder
  • 3 Gluten Free Weet-Bix™, finely crushed
  • 1/2 tsp salt
  • 3/4 cup frozen blueberries

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Preheat oven to 180°C. Lightly oil a 20 cm round cake tin, line base with a round of baking paper.
  2. In a large bowl, combine sugar and lemon zest. Use the back of a spoon to rub the zest into the sugar until fragrant. Add lemon juice, eggs, yoghurt, and oil, to the lemon sugar. Whisk for 1 minute until mixture is very smooth and frothy.
  3. In a medium bowl, stir together flour, almond meal, crushed Weet-Bix, baking powder, salt, and blueberries. Tip dry ingredients into wet and stir to combine.
  4. Transfer batter into prepared pan and bake for 40 – 45 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
  5. Cool 20 mins in tin. Use a knife to loosen edges and turn out onto a rack to cool completely.

Tips

  • Add an optional lemon glaze: combine 2 - 3 tsp lemon juice with 2 Tbsp icing sugar and whisk until smooth. Brush or drizzle glaze over cooled cake.
  • We recommend using a gluten free flour blend that contains Xanthan Gum (sometimes listed in the ingredients as 415). If your blend does not contain Xanthan, we suggest adding 1/4 teaspoon Xanthan Gum powder to the flour in step 3.

Tips

  • Add an optional lemon glaze: combine 2 - 3 tsp lemon juice with 2 Tbsp icing sugar and whisk until smooth. Brush or drizzle glaze over cooled cake.
  • We recommend using a gluten free flour blend that contains Xanthan Gum (sometimes listed in the ingredients as 415). If your blend does not contain Xanthan, we suggest adding 1/4 teaspoon Xanthan Gum powder to the flour in step 3.