Gluten-Free Blackberry Yoghurt Cake

Cake

290g or 2 ¼ cups plain gluten free flour*

330g or 1 ½ cups caster sugar

1 tablespoon baking powder 1 ½ cups plain Greek yoghurt

3/4 cup unsalted butter, melted

4 eggs

Zest of 1 lemon

2 teaspoon vanilla extract

2 cups fresh blackberries

Yoghurt Glaze

195g or 1 ½ cups pure icing sugar, sifted

2 tablespoons plain Greek yoghurt

2 teaspoon blackberry juice**

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. Fold in blackberries. Pour mixture into bundt tin and bake for 45 minutes 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.

TIPS: *I use Bob’s Red Mill 1 to 1 plain gluten free baking flour. See page 26. **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.

Serves 20 + Prep: 10 min + Cook: 45 min.