Gluten Free Blackberry Yoghurt Cake Recipe |
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
- Cake
- 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
- 2 tsp blackberry juice**
- * I use Bob's Red Mill 1 to 1 plain gluten free baking flour.
- **For blackberry juice simmer a handful of blackberries with 1 tsp of water in a saucepan then press mixture through a sieve with a spoon.
Conventional Method
- Preheat oven to 180C. Brush a 23cm bundt tin with melted butter.
- Combine sifted flour, sugar and baking powder in a mixing bowl.
- Add yoghurt, butter, eggs, lemon zest and vanilla to bowl and whisk to combine.
- 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.
- 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.
Thermomix Method
- Preheat oven to 180C. Brush a 23cm bundt tin with melted butter.
- Add flour, sugar and baking powder to Thermomix and blend 3 sec/speed 5.
- Add yoghurt, butter, eggs, lemon zest and vanilla to bowl and mix 30 sec/speed 5.
- 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.
- For yoghurt glaze add all ingredients to Thermomix and mix 7 sec/speed 5. For a thicker glaze add more icing sugar and for a thinner glaze add more juice. Immediately pour icing over cake before it sets.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/gluten-free-blackberry-yoghurt-cake-recipe/
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