Sun is shining 🙂 We had a week of it which here in Belgium calls for a celebration!
Along with the sun came my first lactose free yogurt attempt and it was a successful one, yeah! My former sensitivity to casein (a proteine in dairy) made it impossible for me to consume lactose free products.
I immediately thought about yogurt cake, particularly the one my grandma baked for …
… my school bake sale. I absolutely loved her moist and fluffy natural yogurt cake and so I asked her if she could bake one for me to take to school. I was very happy with it but unfortunatelly a colleague had also brought a yogurt cake, that she smartely advertised as strawberry flavored yogurt cake. I saw all the kids buying her cake and felt miserable… I knew mine was quite good but just couldn´t compete with strawberry… I did manage to sell the slices but only after her cake was gone so at the end it was not too bad. I still remember this story today as it taught me some valuable lessons on how to sell my fish, a Portuguese expression that means it´s not enough to have the best fish in the market, you also have to promote it the best way you can. Don´t worry, I am not going to promote my cake ehehe but I will tell you that I baked it for a dinner with friends and it was gone in a glimps of an eye! This is also why I don´t have any photo of the beautiful, fluffy dough, as I didn´t want to slice it before dinner 😉
- 1 cup/150gr rice flour
- 1oz/30gr (30) ground almonds or almond meal
- 1 tsp gluten free baking powder
- ½ tsp salt
- ¼ cup/70ml extra virgin olive oil
- ½ cup/130gr brown sugar
- 2 eggs
- 4,4 oz/125gr unsweetened natural lactose free yogurt
- Zest of a small lemon
- ½ tsp vanilla extract
- Icing sugar to sprinkle on top (optional)
- Preheat the oven to 180ºC/350ºF.
- In a large bowl whisk the sugar with the oil for 2 minutes. Add the eggs (or flax eggs - see notes) until the batter starts to bubble.
- Add in the yogurt, lemon zest and vanilla extract and combine.
- In another bowl, combine the rice flour, almonds, baking powder and salt and slowly add to the batter, beating until completely blended.
- Pour the batter into a 0,5kg/1lb loaf tin (25cm*11cm*7,5cm / 10inch*9inch*4,5inch) and bake for 30 minutes.
- Remove the cake from the oven and leave it to cool in the tin for 10 minutes.
- Unmold, sprinkle with icing sugar (optional) and serve.
To make two flax eggs, combine 2 tbsps flaxseeds and 6 tbsps warm water, allow to sit for about 5 minutes and mix in the blender.
Recipe in Portuguese:
- 150gr/1 xícara de farinha de arroz
- 30gr /1 oz (30) amêndoa moída
- 1 colher de chá de fermento sem glúten
- ½ colher de chá de sal
- 70ml/ ¼ xícara azeite extra-virgem
- 130gr/ ½ xícara de açúcar amarelo
- 2 ovos
- 125gr/4,4 oz iogurte natural sem açúcar e sem lactose
- Raspa de um limão pequeno
- ½ colher de chá de essência de baunilha
- Açúcar em pó para polvilhar (opcional)
- Pre-aqueça o forno a 180ºC/350ºF.
- Numa tigela grande misture o açúcar com o azeite e bata durante 2 minutos. Adicione os ovos (ou ovos de linhaça - ver notas) até a massa começar a borbulhar.
- Adicione o iogurte, a raspa de limão e a essência de baunilha e misture.
- Noutra tigela, misture a farinha de arroz, amêndoas, o fermento e o sal e adicione lentamente ao preparado anterior, batendo até ficar tudo completamente misturado.
- Deite a massa numa forma para 0,5kg /1lb (25cm*11cm*7,5cm / 10inch*9inch*4,5inch) e leve ao forno durante 30 minutos.
- Retire o bolo do forno e deixe arrefecer na forma durante 10 minutos.
- Desenforme, polvilhe com açúcar em pó (opcional) e sirva.
Intolerantes ao ovo:
Para fazer dois ovos de linhaça, combine 2 colheres de sopa de linhaça e 6 colheres de sopa de água morna, deixe repousar durante 5 minutos e misture no liquidificador.