The yoghurt, whilst containing lactose, represents 10 tablespoons in the whole cake. As long as you are planning to eat less than a quarter of the whole cake at one sitting you should stay within the safe dose!
Ingredients:
For the cake:
100g unsalted butter (plus extra for greasing) (lactose free)
150g low fat yoghurt
200g gluten free self-raising flour
50g ground almonds
50g polenta
200g caster sugar
1 tsp baking powder
100g blueberries
3 eggs
zest 2 lemons
For the lemon drizzle:
juice 2 lemons
125g icing sugar
Preparation
Preheat the oven to 180°C/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 (lactose free) 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 blueberries 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 has 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 and set aside, still in its tin, to cool
Once cool, remove from the tin, slice, and serve or keep in an airtight container.
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