Fergal’s Blueberry Yoghurt Cake

Blueberry Yoghurt Cake-2

This week, if Stonesoup feels a little different it’s because I’m writing from the Northern Hemisphere.

For the first time in three years we’re back in Ireland for one of my Irishmans mates weddings. So! Excited!

The timing is great because on Sunday Fergal turned two!

I know.

So we’ll get to have a party with his Granny and Grandad. And his twin Irish cousins who are a month older.

To celebrate I have a special new cake recipe for you. It’s something Fergal and I have been working on during our Sunday Baking Sessions. Easily one of our favourites.

Enjoy!
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Blueberry Yoghurt Cake

This is my gluten-free version of the classic French yoghurt cake that I discovered in Pamela Druckerman’s brilliant little book ‘French Children Don’t Throw Food’. It’s one of Fergal and my go-to cakes for our Sunday Baking Sessions. The yoghurt makes it super moist but also surprisingly light.


serves: 6-8
takes: 50 minutes

250g (9oz) almond meal
50g (2oz) sugar
1.5 teaspoons baking powder
250g (9oz) natural yoghurt
2 eggs
50g coconut oil or other neutral flavoured oil, melted
2 teaspoons vanilla extract
2 handfuls blueberries (frozen are fine)

1. Preheat your oven to 180C (350F) and grease and line a 20cm (8in) cake tin with baking paper.

2. Mix almond meal, sugar and baking powder in a medium bowl. Make a hole in the middle and add the yoghurt, eggs, oil and vanilla. Mix to combine but don’t stress if you end up with a few lumps.

3. Pour the mixture into the prepared tin. Scatter over the blueberries and bake for 40 minutes or until the cake it golden brown and feels springy. And a skewer inserted in the middle comes out clean.

4. Cool in the tin before serving.

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Variations

budget / nut-free – replace almond meal with plain (all purpose) flour.

choc-hazelnut – replace half the almond meal with hazelnut meal and replace blueberries with chopped chunks of chocolate.

different fruit – feel free to use your imagination! Raspberries are lovely.

diary-free – use coconut yoghurt or coconut cream instead of the yoghurt.

vegan – use the dairy-free option and try replacing the eggs with large mashed banana (I haven’t tried this so let me know if it works!)

sugar-free – replace the sugar with a granular stevia or your favourite sugar substitute.

Big love,
Jules x

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