Gluten-Free Yogurt Cake

Name: Gluten-Free Yogurt Cake
Ingredients: 3 eggs (size M); 160 g sugar (or xylitol); 150 ml natural Greek yogurt; 125 ml rapeseed oil; 125 ml milk; 120 g chickpea flour or soya flour; 120 g maize flour; 60 g cornstarch; 2 teaspoons gluten-fee baking powder; Grated zest of a lemon or orange (optional)

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A simple, delicious gluten-free yogurt cake, that is moist, soft. This cake is quick and easy to prepare.

All ingredients for the cake mixture should be at room temperature.

Ingredients:

3 eggs (size M)
160 g sugar (or xylitol)
150 ml natural Greek yogurt
125 ml rapeseed oil
125 ml milk
120 g chickpea flour or soya flour
120 g maize flour
60 g cornstarch
2 teaspoons gluten-fee baking powder
Grated zest of a lemon or orange (optional)

Directions:

Pre-heat the oven to 180°C (top and bottom heat).
Butter and flour a loaf tin (30 cm long) and set it aside. (use gluten-free flour).
In a bowl mix together the dry ingredients, chickpea flour (or soy flour), maize flour, cornstarch and baking powder and set it aside.
With and electric mixer on high beat together the eggs and sugar until light and fluffy.
Reduce the speed of the mixer to medium and slowly stir in the lemon zest (or orange zest), yogurt, oil and milk.
Stir in the flour mixture until combined, but do not over mix.
Pour the cake mixture into the prepared tin. Bake in the preheated oven for approx. 50 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Take the cake out of the oven and let it cool slightly inside the tin, once it is easy to handle turn it out onto a cooling rack and let it cool completely.
Decorate as desired.