GLUTEN FREE awareness magazine March 2019 | Page 31

Blackberry yoghurt cake
Cake
Fold in blackberries. Pour mixture into bundt tin and bake
in preheated oven for 45 minutes, until an inserted skewer
comes out clean. Cool completely on a wire rack.
2¼ cups plain gluten free flour*
1½ cups caster sugar
1 tablespoon gluten free baking powder
1½ cups plain Greek yoghurt
¾ cup unsalted butter, melted
4 eggs
Zest of 1 lemon
2 teaspoons vanilla extract
2 cups fresh blackberries
To make yoghurt glaze, combine all ingredients in a mixing
bowl and whisk to combine. Immediately pour icing over
cake before it sets.
Serves 20
Tip: For a thicker glaze add more icing sugar and for a
thinner glaze add more juice.
Yoghurt glaze
1 1 / 3 cups pure icing sugar, sifted
2 tablespoons plain Greek yoghurt
2 teaspoons blackberry juice**
* Helen uses Bob’s Red Mill 1-to-1 gluten free plain flour.
** To make blackberry juice, simmer a handful of
blackberries with 1 teaspoon water in a saucepan then
press mixture through a sieve with a spoon.
Preheat oven to 180°C. 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.
Recipe from Hungry & Fussy -
Available in all bookstores and from
www.hungryandfussy.com
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