Gluten free berry yoghurt cake
This moist and tender cake, bursting with berries and lemon, and an absolute crowd pleaser.
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Cooking tools:
- Cake pan
- Cooling rack
- Microplane
- Oven
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Measuring cup
- Measuring spoon
- Parchment paper
- Toothpick
Ingredients
- 3/4 cup caster sugar
- Zest from 1 lemon
- 2 Tbs lemon juice
- 2 large eggs
- 1/2 cup low fat Greek yoghurt, or natural yoghurt
- 1/2 cup olive oil or vegetable oil
- 3/4 cup gluten-free plain flour
- 1/2 cup almond meal
- 2 tsp gluten free baking powder
- 3 Gluten Free Weet-Bix™, finely crushed
- 1/2 tsp salt
- 3/4 cup frozen blueberries
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