Gluten free berry yoghurt cake

Serves: 12
Prep: 10
Cook: 40

This moist and tender cake, bursting with berries and lemon, and an absolute  crowd pleaser.

Ingredients

  • 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

Method

  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.

Featured recipes

Coconut custard pudding

Baked vegetable casserole

Choc-berry baked french toast