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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 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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