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 this low fodmap natural yogurt and lemon cake 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 😉
Natural Yogurt and Lemon Cake
- 1 cup | 150 gr rice flour
- 1 oz | 30 gr | 30 ground almonds or almond meal
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup | 70ml olive oil extra virgin
- 1/2 cup | 130 gr brown sugar
- 2 eggs
- 4,4 oz | 125 gr natural lactose free yogurt unsweetened
- Zest of a small lemon
- 1/2 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.