GLUTEN FREE YOGURT CAKE
15 Min
8-10 Portions
Easy level
Ingredients
Ingredientes húmedos:
3/4 de taza de azúcar granulada
Ralladura de 2 limones
6 cdas / 3/4 de barra de mantequilla sin sal, derretida y ligeramente fría
3 cdas de aceite vegetal
1/2 taza de yogurt griego, a temperatura ambiente
3 piezas de huevo, a temperatura ambiente
1 cda de jugo de limón
Un chorrito de Vainilla Molina
Ingredientes secos:
2 tazas de mezcla de harina para hornear sin gluten, sustitución 1:1
3/4 de taza de harina de almendra
1 1/2 cditas de polvo para hornear
1/2 cdita de bicarbonato de sodio
Una pizca de sal
Para decorar:
2 3/4 de taza de frutos rojos frescos (mantener los arándanos y las frambuesas enteras; cortar las fresas en cuartos)
Azúcar glass, para espolvorear
Directions
1. Preheat oven to 350°F. Lightly butter a 9-inch round pan and line bottom with parchment paper.
In a large bowl, combine sugar and lemon zest. Use fingertips to rub together until sugar is fragrant and damp.
2. Whisk melted butter, oil, yogurt, eggs, lemon juice and a splash of Vainilla Molina into lemon sugar until smooth.
3. In a separate bowl, whisk together both flour, baking powder, baking soda and salt.
4. Add dry ingredients to wet ingredients. Whisk just until a smooth, thick batter forms.
5. Measure out 1/2 cup of mixed berries and set aside for top. Gently fold remaining berries into batter.
6. Spread batter evenly into your prepared pan and smooth top. Scatter reserved 1/2 cup of berries over surface. 7. Bake for 55-60 min or until a toothpick inserted into center comes out clean.
Tip: If top browns too quickly, tent a piece of foil loosely over cake for last 15 min of baking.
8. Let cake cool in pan for 15 min, then run a knife around edges and transfer to a wire rack to cool completely. Dust with powdered sugar just before slicing.
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