Gluten free berry yoghurt cake

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

  • Skill Easy
  • Prep time 10 mins
  • Cook time 40 mins
  • Servings 12
Rating

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.

Nutritional information:

  • Per Serve
  • Energy (kJ)
    962
  • (Cal)
    230
  • Protein (g)
    4
  • Fat (g)
    13
  • Saturated Fat (g)
    2
  • Carbohydrate (g)
    25
  • Sugars (g)
    15
  • Dietary Fibre (g)
    1.4
  • Sodium (mg)
    183
  • Potassium (mg)
    162
  • Calcium (mg)
    34
  • Iron (mg)
    0.4