Raspberry Lemon Loaf
Low FODMAP | gluten free | dairy free
One of our practice members told me about a raspberry and yogurt cake that is great to make now as there are beautiful local raspberries available at the markets at the moment. When cooled dust with icing sugar or, for special occasion, ice with a cream cheese icing!
Ingredients:
FOR THE CAKE
- 270g gluten free plain flour
- 2 tsp gluten-free baking powder
- 125g butter, softened (or dairy free alternative)
- 225g caster sugar
- 2 lemons, zested
- 1/2 tsp lemon juice
- 2 eggs, beaten
- 115g yogurt (you can use plain or fruity flavoured yoghurt, dairy free yoghurt works well here too)
- 200g raspberries
LEMON ICING
- 200 g icing sugar
- lemon juice
- pink / red food colouring optional
- a handful of extra fresh raspberries
Method:
- Preheat the oven to about 160C Fan / 180C and line a 2lb loaf tin with non-stick baking paper.
- Cream together your butter and sugar until pale, light and fluffy.
- Gradually add the eggs a little at a time, beating thoroughly throughout – at this point also add your lemon zest and juice.
- Fold in your gluten free flour, xanthan gum and baking powder a little at a time. Alternate this with the yoghurt until both the yoghurt and gluten free flour are fully combined.
- Coat your raspberries for the cake in no more than a tbsp of flour.
- Spoon in about a third of the cake mix into the loaf tin followed by half the raspberries. Repeat in layers till all the cake mix is added.
- Bake for about 50-55 minutes (or up to 65 minutes), checking with a skewer. Cover the top with foil if the cake looks to be browning too quickly.
- Allow to cool in the loaf tin for about 15 minutes before leaving to completely cool on a cooling rack.
- Next up make your icing. Mix your icing sugar with lemon juice until silky smooth and little thick – not runny or watery! Gradually add more juice as you feel necessary, until smooth.
- Take a tbsp or two of the icing and place it in a separate bowl. Add a drop of pink or red food colouring to the small bowl to create a pink coloured icing.
- Place your white icing all over the cooled cake, then with a small spoon, add some of the pink icing on top of the white icing and using a skewer, feather it / swirl it around to create a pattern. Allow the icing to completely set.
- Finish with fresh raspberries on top and enjoy!
