Gluten Free Yogurt Cake

it had been a long time since I last baked or even cooked as it was a rainy Sunday decided to back a simple cake with whatever frozen fruits I had in the freezer.

Recipe adapted from https://www.recipetineats.com/blueberry-lemon-yoghurt-cake/#wprm-recipe-container-24406

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr


Ingredients:

  • 12 oz (375g) Fruits, fresh or frozen, divided

  • 1 tbsp Corn starch

  • 1 1/4 cups (200g) white sugar , preferably caster / superfine

  • 2/3 cup (165ml) vegetable or canola oil

  • 2 eggs

  • 1.5 tbsp grated lemon rind

  • 1/4 cup (65ml) lemon juice

  • 1 cup (250G) plain or greek yoghurt

  • 2.25 cups (270g) Gluten Free all purpose Flour

  • 1/4 cup (65g) Buckwheat flour (optional, if not adding then add this additional amount of all purpose flour)

  • 4 tsp baking powder

  • Pinch of salt

Instructions:

  1. Preheat oven to 200C / 390F (standard) or 180C / 350F (fan / convection). Grease a 22 cm / 9” springform pan with butter, line base with baking paper.

  2. Rinse fresh fruit, shake off excess water but don’t pat dry. Set aside about 1/3 of the fruit. Toss remaining fruit in flour, set aside.

  3. add sugar into a large bowl then grate lemon zest, gently rub zest into the sugar to release the oils. then Whisk in the oil, eggs, lemon juice and yogurt.

  4. Whisk until just combined - few small lumps is fine. Stir through fruits (including loose flour in bowl). Pour into pan, top with remaining fruit.

  5. Place in oven, TURN DOWN to 180C/350F (standard) or 160C/320F (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.

  6. Sprinkle with icing sugar (powdered sugar) and Serve.

Notes

  1. FROZEN fruit: Use frozen, do not defrost. Measure the fruit, break them up if clumped and pop them back into the freezer in a bowl. Get the 1 tbsp of flour ready. Mix up the batter, then take the fruit out of the freezer, take out 1/3, toss remainder in flour. Stir into batter, then continue with recipe.

  2. STORAGE: This cake keeps very well for 2 - 3 days, I thought it was still good after 5 days. Store in an airtight container, not in the fridge. Also freezes great - defrost completely and serve at room temp.

What a super quick and easy cake to make, if you don’t have any fresh fruit on hand this recipe works just as well with frozen fruit which might be a lot easier for most people and usually people have some yogurt in the fridge. It makes quite a thick cake, therefore next time i would either add more fruits or make less batter or make two smaller cakes from it. I like the addition of lemon juice and zest but next time i will add some vanilla and some other spices like nutmeg or cinnamon so there is a bit more flavor to the cake. a quick cake to make for those weekend afternoon tea and coffee time.

Jackie Wong