Gluten free berry yoghurt cake
Prep
10 min
Cook
40 min
Serves
12
Skill
Vegetarian
Prep
10 min
Cook
40 min
Serves
12
Skill
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
Nutrition per serving
962 kJ
energy kj
4 g
protein
2 g
saturated fat
1.4 g
dietary fibre
25 g
carbohydrate
15 g
sugars
183 mg
sodium
Method
- Preheat oven to 180°C. Lightly oil a 20 cm round cake tin, line base with a round of baking paper.
- 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.
- 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.
- 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.
- Cool 20 mins in tin. Use a knife to loosen edges and turn out onto a rack to cool completely.
- 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
Nutrition per serving
962 kJ
energy kj
4 g
protein
2 g
saturated fat
1.4 g
dietary fibre
25 g
carbohydrate
15 g
sugars
183 mg
sodium
- Preheat oven to 180°C. Lightly oil a 20 cm round cake tin, line base with a round of baking paper.
- 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.
- 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.
- 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.
- Cool 20 mins in tin. Use a knife to loosen edges and turn out onto a rack to cool completely.