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Gluten free berry yoghurt cake


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Ingredients

12 portion(s)

Gluten free berry yoghurt cake

  • 3 Gluten free Weetbix
  • 3/4 cup Gluten free plain flour
  • 1/2 cup almond meal
  • 2 level tsp Gluten Free Baking Powder
  • 1/2 tsp salt
  • 3/4 cup Frozen Blueberries, plus extra
  • 3/4 cup caster sugar
  • 1 Lemon peel, Whole lemon
  • 2 tbsp lemon juice
  • 2 eggs, size 7
  • 1/2 cup natural yoghurt
  • 1/2 cup vegetable oil
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Recipe's preparation

    Dry ingredients
  1. Preheat over to 180°C fan bake. Place a piece of baking paper in your cake tin and lightly grease it. Place weetbix into bowl, 3 seconds speed 5
  2. .
  3. Add flour, almond meal, baking powder and salt, mix 5 seconds speed 3. Then transfer into another bowl and add blueberries.
  4. Place sugar and lemon peel into bowl, 5 seconds speed 7.
  5. .
  6. Insert butterfly whisk. Add lemon juice, eggs, yoghurt and oil. Whisk 1minute speed 4. Then remove butterfly.
  7. Add back in your dry mixture. Mix on Counter-clockwise operation 10 seconds speed 4.
  8. .
  9. Transfer to prepared cake tin, push in a hand full of extra blueberries and bake for 45mins. Remove from oven and leave in cake tin for 20mins before placing onto a rack to cool completely.
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Accessories you need

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Tip

Use a gluten free plain flour that includes Xanthan gum (sometimes listed in the ingredients as 415) alternatively you can add 1/4 teaspoon xanthan gum in with your flour.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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