Gluten-free Blackberry Yoghurt Cake
Serves 20
Preparation time:
Cooking time:
Ingredients
Ingredients
290g or 2¼ cups plain gluten free flour*
330g or 1½ cups caster sugar
1 tbs baking powder
1½ cups plain Greek yoghurt
¾ cup unsalted butter, melted
4 eggs
Zest of 1 lemon
2 tsp vanilla extract
2 cups fresh blackberries
Yoghurt Glaze
195g or 1⅓ cups pure icing sugar, sifted
2 tbs plain Greek yoghurt
1 tsp blackberry juice**
Method
Method
1. Preheat oven to 180C. Brush a 23cm bundt tin with melted butter.
2. Combine sifted flour, sugar and baking powder in a mixing bowl.
3. Add yoghurt, butter, eggs, lemon zest and vanilla to bowl and whisk to combine.
4. Fold in blackberries. Pour mixture into bundt tin and bake for 45 min or until an inserted skewer comes out clean. Cool completely on a wire rack.
5. For yoghurt glaze combine all ingredients in a mixing bowl and whisk to combine. For a thicker glaze add more icing sugar and for a thinner glaze add more juice. Immediately pour icing over cake before it sets.
Notes
Notes
I use Bob's Red Mill 1 to 1 plain gluten free baking flour.
