knowing that i do a lot of baking using gluten free ingredients, a work colleague kindly gave me a copy of this recipe.
“this delicious sticky cake is a perfect light summer pudding or fabulous with sunday afternoon tea served with cream.”
this is a low fodmap recipe. dr sue shepherd developed the low fodmap diet and she is the author of the book titled ‘the gluten-free kitchen’. (see gluten free choc rough nut slice.)
100g dairy free spread
150g low fat yoghurt
200g gluten free self-raising flour
50g ground almonds (almond meal)
200g caster sugar
1 tsp baking powder
zest 2 lemons
juice 2 lemons
125g icing sugar
1) preheat the oven to 180c
2) grease and line a 9 inch cake tin and set to one side.
3) sift all of the dry ingredients into a large mixing bowl.
4) place the butter in a small pan on the stove and gently melt.
5) remove from the heat when three quarters has melted and allow to finish melting on the side.
6) place the yoghurt and eggs in another bowl and use an electric whisk to combine.
(if they look to be curdling add a teaspoon or two of the dry mix to help them combine.)
my ‘electric whisk’ died on me a while ago. i’ve been using nonna’s retro / vintage general electric mixer (circa 1970’s?) – still does the job – but, i digress …
7) slowly trickle the melted butter into the yoghurt mixture with the whisk running all the time.
8) add the lemon zest to the yoghurt mixture and stir in.
9) make a well in the middle of the dry ingredients, add the yoghurt mixture and fold into the dry ingredients.
10) add the blueberries and fold in.
11) pour the mixture into the prepared tin and place in the oven for 40-50 minutes or until the top is golden brown, the edges are coming away from the side of the tin and a skewer pushed into the centre of the cake comes away clean.
1) place the lemon juice in a small pan and add the icing sugar.
2) heat until all the icing sugar has dissolved and the mixture come to the boil.
3) allow to boil for 1-2 minutes, stirring carefully to prevent it from burning.
4) remove the cake from the oven and whilst still in the tin use the skewer to make multiple holes all over.
5) pour the lemon drizzle evenly over the top of the cake and set aside, still in its tin, to cool.
[you can see why it’s important to line the tin with greaseproof paper.]
6) once cool, remove from the tin, slice, and serve or keep in an airtight container.
i was mighty pleased with the way this turned out. i wasn’t sure how it was supposed to look because i had no pictures to go by but i do have to ask – how good does the glaze look?
and it was so quick and easy to make. definitely making this again and again …
because i used meyer lemons – courtesy of the tree in my backyard ;) – the cake wasn’t at all sour.
it was moist, delicious, light and not too sweet.
fyi, if you happen to have some lemons why not make some lemon curd.
anyways, maybe you can make this cake to impress the masses ;)
“have blueberries whenever you are low – destiny will change and you will be high.” ~ adam voichester