Introducing the most beautiful (and easy!) cake for your Christmas dessert buffet this year.
By Helen Tzouganatos, Hungry And Fussy
My Gluten Free Blackberry Yogurt Cake is a variation on the mini Blueberry Yogurt 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.
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 20 serves
* 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.
By Helen Tzouganatos, Hungry And Fussy
My Gluten Free Blackberry Yogurt Cake is a variation on the mini Blueberry Yogurt 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.
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 20 serves
Ingredients
Cake
- 290g or 2¼ cups plain gluten free flour*
- 330g or 1½ cups caster sugar
- 1 tbs baking powder
- 1½ cups plain Greek yogurt
- ¾ cup unsalted butter, melted
- 4 eggs
- Zest of 1 lemon
- 2 tsp vanilla extract
- 2 cups fresh blackberries
Yogurt Glaze
- 195g or 1⅓ cups pure icing sugar, sifted
- 2 tbs plain Greek yogurt
- 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.
Instructions
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 yogurt, 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 yogurt 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 yogurt, 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 yogurt 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.
