Different gluten-free flours can deliver varying results. It's best to check the packet or brand website for suggestions on ratios when replacing wheat flour with gluten-free alternatives.
- 290 g plain gluten-free flour (see note)
- 330 g caster sugar
- 1 tbsp baking powder
- 390 g plain Greek yoghurt
- 185 g unsalted butter, melted and cooled, plus extra for brushing
- 4 eggs
- Zest of 1 lemon
- 2 tsp vanilla extract
- 250 g fresh blackberries
- 200 g pure icing sugar, sifted
- 2 tbsp plain Greek yoghurt
- 1 tsp blackberry juice (see note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C. Brush a 23 cm Bundt tin with melted butter.
1. Sifted the flour into a large bowl and whisk in the sugar and baking powder.
2. Add the yoghurt, butter, eggs, lemon zest and vanilla and whisk to combine. Fold in the blackberries. Pour the mixture into the greased tin and bake for 45 minutes or until a skewer withdraws clean. Stand in the tin for 10 -15 minutes, then turn out onto a wire rack to cool completely.
3. For the yoghurt glaze, place all the ingredients in a bowl and whisk to combine. For a thicker glaze add more icing sugar one spoonful at a time. Immediately pour the glaze over a 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.
For the blackberry juice, simmer a handful of blackberries with 1 tsp water in a saucepan until the berries start to break down, then press the berries through a sieve with the back of a spoon.
Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.