Gluten Free Lemon-Olive Oil Cake
Gluten Free Lemon-Olive Oil Cake
10
fromThis cake is created in a bowl with a quick whirl. No beaters, no stress - and still a juicy, lemon-scented delight emerges from the oven, with olive oil adding a gentle depth.
A light dusting of powdered sugar is all that's needed for decoration. But if you want to indulge, spoon some lemon yoghurt or mascarpone on top, add some fresh berries - and let life taste a little better for a moment.
Ingredients
180 g = 3 dl Viljatuote Gluten Free Sorghum Flour Mix
170 g = 2 dl sugar
3 g = 1 tsp baking powder
3 g = 0,5 tsp baking soda
4 g = 1 tsp vanilla sugar
2 g = 0,25 tsp salt
115 g = 1,5 dl olive oil
2 pcs eggs
160 g =1,5 dl Greek yoghurt
1 lemon juice
1 grated lemon zest
- Yoghurt sauce to serve with cake
100 g = n.1 dl Greek yoghurt
1 tbsp grated lemon zest
35 g = 3 tbsp sugar
Preparation
- Stretch a 20 cm Ø piece of baking paper between the bottom and the edge of the loaf pan. Oil the pan and flour with sorghum flour mix.
- In a large bowl, mix the flour mixture, sugar, baking powder, baking soda, vanilla sugar and salt.
- In another bowl, mix the olive oil, yoghurt, eggs, lemon juice and grated lemon zest.
- Sift the dry ingredients into the wet and gently turn the dough with a dough hook until smooth. Avoid excessive mixing.
- Pour the dough into the pan and level the surface.
- Bake at 175 °C (bottom shelf) for about 35-40 minutes. Test for doneness with a cocktail stick.
- Allow the cake to cool completely before removing from the pan.
- Serve with lemon yoghurt sauce.
Tip
- Choose a mild olive oil if you don't like the strong taste of olive oil.
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