Gluten-Free Blackberry Yoghurt Cake
Recipe: #34218
February 01, 2020
Categories: Desserts, Cakes, Tube/Bundt, Eggs, Blackberry, Australian, Baby Shower, Birthday, Easter, Mothers Day, Picnic, Oven Bake, Gluten-Free, Vegetarian, Kosher Dairy, more
"We have picked loads of blackberries this season, and a few leftover. My daughter saw this recipe from The Morning Show, on Channel 7 and decided to make it. It came out quite nice, not overly sweet. Although she did not use the icing as she wanted it to be more of a bread, so the icing probably would add more sweetness. The GF people really did enjoy this cake."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (359 g)
- Calories 815.4
- Total Fat - 17.3 g
- Saturated Fat - 9.7 g
- Cholesterol - 126.3 mg
- Sodium - 190.8 mg
- Total Carbohydrate - 151.2 g
- Dietary Fiber - 4.1 g
- Sugars - 127.4 g
- Protein - 20.1 g
- Calcium - 273.3 mg
- Iron - 1.9 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Note: For the blackberry juice, simmer a handful of blackberries with 1 teaspoon water in a saucepan until the berries start to break down, then press the berries through a sieve with the back of a spoon.
Step 2
Preheat your oven to 180C. Brush a 23cm bundt tin with melted butter.
Step 3
Combine sifted flour, sugar and baking powder in a mixing bowl.
Step 4
Add the yogurt, butter, eggs, lemon zest and vanilla to bowl and whisk together to combine.
Step 5
Gently fold in blackberries and pour the mixture into bundt tin and bake for 45 min or until an inserted skewer comes out clean. Cool completely on a wire rack.
Step 6
For yogurt glaze: Combine all ingredients in a mixing bowl and whisk to combine. For a thicker glaze add more icing sugar or for a thinner glaze add more juice. Immediately pour the icing over cake before it sets.
Tips
- Bundt tin
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