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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