Introducing the most beautiful (and easy!) cake for your Christmas dessert buffet this year. My Gluten Free Blackberry Yoghurt Cake is a variation on the mini Blueberry Yoghurt cakes from my new gluten free cookbook and it works perfectly at Christmas two reasons. First, you get 20 slices out of it (ideal for my big Greek family) and second, it’s really quick and easy to whip up in one bowl. When you have a gazillion other items to prep you always need a recipe that is quick and easy with showstopper appeal.
Tangy Greek yoghurt adds extra moistness and zest to the sponge studded with bursts of fresh blackberries and the vibrant lilac glaze beautifully drizzles down the grooves of the ornate bundt. I’m always asked about my bundt tins and this one is my latest obsession. The Nordic Ware Party Cake Bundt Pan curved ridges are perfect for drizzling icing for a dramatic finish.
If you love yoghurt you will absolutely love this gluten free cake. It literally tastes like a bowl of creamy blackberry yoghurt but in a super moist, light and spongy cake. The lemon zest really lifts the cake and adds an extra layer of fresh tanginess.
A few tips. Before you pour the batter into the cake tin scatter a few blackberries in the base of the tin to ensure an even distribution of juicy berries and do the same on the top layer of the batter once it is in the tin. Be very gentle when folding through the blackberries to ensure you don’t break them. You must also ensure the cake is completely cool before pouring over the icing so it sets properly.
Light, moist, tangy, zesty, stunning and guaranteed to wow your family and friends. Merry Xmas 2017!
- 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.
- 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.
- 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.
ANSOLUTELY FANTASTIC! Made it for my daughter’s 5th birthday; she was pleased with such a fancy cake, I was pleased with the deliciousness. If a sour cream donut and a crumb cake had a baby, it would be this cake. Will make this a go-to recipe!!
Hi Rachel,
So glad you loved my Blackberry Yoghurt Cake recipe. It’s also great with blueberries and raspberries, give it a go! HT.
Am loving the TV programme on SBS already have your cook book hoping there’s another one on the way and in the middle of baking the blackberry yoghurt cake
Many thanks
Helga