Lemon, Berry & Yoghurt Bundt Cake
Lemon, Berry & Yoghurt Bundt Cake:
Prep time: 20 minutes
Cook time: 55 minutes
Ingredients:
- 2 cups (220 g) Grain Free Flour Mix, loosely spooned into measuring cup and levelled off
- 1 tsp bicarb soda
- ¼ tsp fine sea salt
- 3 large eggs
- ½ cup extra virgin olive oil
- ½ cup unsweetened coconut yoghurt or yoghurt of choice
- ½ cup of honey
- ¼ cup lemon juice
- 1 tsp vanilla extract
- Zest from 1-2 lemons (depending on preference)
- 120 g of raspberries (slightly sour flavour) or blueberries (sweeter flavour)
Method:
- Preheat oven to 180 degrees Celsius (non-fan forced).
- Grease an entire bundt tin with olive or coconut oil.
- In a medium mixing bowl combine Grain Free Flour Mix, bicarb soda and salt and stir well.
- In a separate bowl, add eggs, extra virgin olive oil, coconut yoghurt, honey, lemon juice, vanilla extract, and lemon zest. Whisk the wet ingredients using an electric mixer or by hand until well combined and slightly aerated.
- Add the wet ingredients to the dry ingredients and mix gently until combined.
- Fold berries of choice into batter.
- Pour the batter into the prepared cake tin.
- Place the tin in the middle of oven and cook for 55 mins or until a skewer comes out clean.
- Remove from oven and gently flip the cake over onto a wire rack or plate and allow to cool completely before slicing. For greater depth of flavour and improved texture, place the cake into the fridge for a slightly firmer texture.