Blackberry Yoghurt Cake

Ingredients:

Cake

290g or 2¼ cups plain gluten free flour*

330g or 1½ cups caster sugar

1 tbsp baking powder

1½ cups plain Greek yoghurt

¾ cup unsalted butter, melted

4 eggs

Zest of 1 lemon

2 tsp vanilla extract

2 cups fresh blackberries

Yoghurt Glaze

195g or 1⅓ cups pure icing sugar, sifted

2 tbsp plain Greek yoghurt

2 tsp blackberry juice**

**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.

Method:

Preheat oven to 180°C. Brush a 23 cm 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.

*This recipe was made with Bob’s Red Mill 1 to 1 plain gluten free flour. Different brands deliver different results.