Those on a gluten-free diet often miss out when it comes to dessert, so this cake is a refreshing change for many. The cake itself uses gluten-free flour, with yoghurt to keep it lovely and moist, lemon rind for that citrus hit and blueberries for a fresh burst with every bite. The real hit of lemon comes from the syrup that’s drizzled over the top. Pour the hot syrup over the cake while it’s still warm from the oven so all that lemony goodness soaks through. Serve with a dollop of natural yoghurt or cream and dig in!
Ingredients
Lemon Syrup
Method
1. Preheat oven to 180C. Grease a 20cm baba or ring pan. Dust with rice flour.
2. Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in the self-raising flour, yoghurt and blueberries until combined. Spoon into prepared pan. Smooth the surface.
3. Bake for 40-45 mins or until a skewer inserted in centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a wire rack.
4. Meanwhile, to make the lemon syrup, combine lemon zest, lemon juice, sugar and ¾ cup (185ml) of water in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 mins or until syrup thickens. Place the warm cake on a serving platter with a lip. Carefully pour hot syrup over cake.