This delicious sticky cake is a perfect light summer pudding or fabulous with Sunday afternoon tea served with a trickle of single cream.
The yoghurt, whilst containing lactose, represents 10 tablespoons in the whole cake. As long as you are planning to eat less that a quater of the whole cake at one sitting you should stay within the safe dose!
For the cake:
- 100g unsalted butter (plus extra for greasing)
- 150g low fat yoghurt
- 200g gluten free self raising flour
- 100g ground almonds
- 200g caster sugar
- 1 tsp baking powder
- 100g raspberries
- 3 eggs
- zest 2 lemons
- Toasted flaked almonds to sprinkle
For the lemon drizzle:
- juice 2 lemons
- 125g icing sugar
- Preheat the oven to 180oC/Gas Mark 6
- Grease and line a 9” cake tin and set to one side.
- Sift all of the dry ingredients into a large mixing bowl.
- Place the butter in a small pan on the stove and gently melt. Remove from the heat when ¾ melted and allow to finish melting on the side.
- Place the yoghurt and eggs in another bowl and use an electric whisk to combine. If they look to be curdling add a teaspoon or two of the dry mix to help them combine.
- Slowly trickle the melted butter into the yoghurt mixture with the whisk running all the time.
- Add the lemon zest to the yoghurt mixture and stir in.
- Make a well in the middle of the dry ingredients, add the yoghurt mixture and fold into the dry ingredients.
- Add the raspberries and fold in.
- Pour the mixture into the prepared tin and place in the oven for 40-50 minutes or until the top is golden brown, the edges are coming away from the side of the tin and a skewer pushed into the centre of the cake comes away clean.
- To make the lemon drizzle place the lemon juice in a small pan and add the icing sugar.
- Heat until all the icing sugar has dissolved and the mixture come to the boil.
- Allow to boil for 1-2 minutes, stirring carefully to prevent it from burning.
- Remove the cake from the oven and whilst still in the tin use the skewer to make multiple holes all over.
- Now pour the lemon drizzle evenly over the top of the cake, sprinkle with toasted almonds and set aside, still in its tin, to cool.
- Once cool, remove from the tin, slice, and serve or keep in an airtight container.