Yoghurt & Raspberry Loaf Cake
This is a recipe for a gluten-free Yoghurt and Raspberry Loaf Cake, made with almond and coconut flours, fresh raspberries and Danone Double Cream Plain Yoghurt. Gluten-Free flours love moisture, and the double thick yoghurt ensures that the loaf cake stays very moist, and moreish, making it a fantastic treat for morning tea.
- 100 g unsalted butter
- ½ cup caster sugar
- 3 medium eggs
- 1 cup Nutriday Danone Double Cream Plain Yoghurt
- 1 teaspoon vanilla essence
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup raspberries washed and well dried
For the raspberry glaze:
- ½ cup fresh raspberries
- 2 tbsp. of water
- 2 cups icing sugar
- 2-3 tbsp. Danone Double Cream Plain Yoghurt
- 3-4 TBSP water
- Raspberries for topping
Preheat oven to 180°
Grease a loaf pan and line the bottom with baking paper
Cream together the butter, vanilla essence and sugar until light and fluffy - you can do this in a stand mixer or by hand, using a whisk
Add the eggs (one at a time), mixing until incorporated
Add yoghurt and mix until incorporated.
Roughly chop the washed and thoroughly dried raspberries and add to wet ingredients.
In a separate bowl, whisk together the ground almond, coconut flour, baking powder and baking soda
Add the dry ingredients to the wet and mix thoroughly. It may not look like cake batter at this point, but don’t panic. (coconut flour absorbs liquid fast)
Spoon the batter into your prepared pan and bake for 40 minutes – 1hr (depending on your oven), but you will know the cake is ready as it will be golden brown and starting to pull away from the sides
Let the cake cool in the pan for at least an hour
To make the glaze:
In a small saucepan, add fresh raspberries and 2 tbsp. of water. Cook the berries down over medium heat until they begin to form a juice.
Stir occasionally and use the back of a wooden spoon to squish berries to release the juices.
Once the berries are cooked down (10 – 12 min), remove from heat and drain through a sieve into a bowl
In a stand mixer or a bowl, combine icing sugar and yoghurt, whisking together until glaze reaches desired consistency.
Add cooled raspberry juice and whisk until fully incorporated. (I also used some raspberry powder for brightness in colour, but this is optional.)
If the glaze is too thick, add some water, a 1 TBSP at a time. If too thin, add more icing sugar.
Pour over the top of the cooled loaf cake. There will be some left over glaze, which you can use over muffins or pancakes.
Garnish top of the cake with fresh berries before serving.