Another day and another bake sale. Since I like to be inclusive I try to include vegan and gluten free options so everyone can enjoy a slice. As much as I like polenta and ground almond cakes I know the gritty texture is not for everyone. I also realise that if you need a gluten free option I expect you are heartily sick of polenta cakes. If you have ever baked using gluten free flour you will know that simply substituting standard wheat flour with gluten free flour doesn't produce the best results. Gluten in wheat flour is what helps make cakes rise so in the method there is extra whisking plus folding in to help get volume into the mixture. Gluten free flour also needs a little extra liquid added to it so that's where the yogurt comes in plus why the butter is melted before being added.
Equipment: 2lb (1kg) loaf tin lined, large bowl, electric whisk/beaters, sieve.
7oz (200g) Caster sugar
Zest of 1 lemon
4 fl oz (120ml) Greek yogurt
¼ tsp (1.25ml) Vanilla extract
7oz (200g) Gluten free plain flour (I use Doves Farm)
2tsp (10ml) Gluten free baking powder
Pinch (⅛ tsp/0.60 ml) Salt
4oz (115g) Unsalted butter, melted
Juice of 1 lemon
3 tbsp (45ml) Icing sugar
1. Pre-heat the oven to 180°C/Gas mark 4.
2. In a large bowl mix together the sugar and lemon zest.
3. Whisk the eggs in until the mixture becomes pale and little bubbles appear on the surface.
4. Stir in the yogurt and vanilla extract.
5. Sift the flour, baking powder and salt over the top and whisk again.
6.Fold in the melted butter until the mixture is well combined.
7. Pour the mixture (it should be very runny) into the lined loaf tin. Bake for about 45 minutes until a skewer comes out clean.
8. Mix together the lemon juice and icing sugar.
9. Pick holes in the top and pour over the lemon syrup.10. Leave to cool in the tin before turning out.