This is a simple, versatile gluten free cake and it looks drop dead gorgeous. The buckwheat flour and poppy seeds provide some texture to this cake and add a little dietary fibre which is good for the microbiome – that inner well of positive bacteria which are so important for our overall health.
Adding yogurt should not trigger symptoms as most people can tolerate up to one tablespoon of yogurt. The amounts used in this cake are small and an individual portion would not come close to containing this amount.
The raspberries can be substituted with blueberries or chopped rhubarb if you would like to vary things a bit. This is a reliable fail safe cake which ca also double up as a pudding. The cake can be frozen whole or in slices or keeps for a week in the fridge.
Makes 8 – 10 slices
- 125 g soft unsalted butter/sunflower margarine, at room temperature
- 125 g caster sugar
- 1 large egg, lightly beaten and at room temperature
- 50 g buckwheat flour or plain flour
- 50 g plain gluten free flour
- 1 tsp baking powder
- 50 g ground almonds
- 2 tsp vanilla essence
- 4 tbsp Greek yogurt
- 2 tsp poppy seeds
- grated zest of a lime
- 150 g raspberries
- 50 g crushed hazelnuts or flaked almonds
- 2 tbsp maple syrup
Preheat the oven to 190C/375F/Gas 5. Butter and line a 20 – 22cm cake tin with silicone baking paper (you can use two smaller tins if you would like to make two cakes).
Beat the butter/sunflower margarine and caster sugar together until pale and fluffy. Gradually add the egg – beating it into the mixture until well incorporated.
Sieve the flour and the baking powder together and fold these into the butter, sugar and egg mixture together with the ground almonds. Add the vanilla essence, to the Greek yogurt and gradually fold this into the cake mixture together with the poppy seeds and lime zest. Finally stir in about a third of the raspberries into the cake mixture.
Spoon the mixture into the cake tin/s and arrange the raspberries and crushed hazel nuts around the top of the cake. Bake the cake/s in the oven for 40 – 50 minutes until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the tin and allow it to cool on a rack. Serve slices of cake with a dribble of maple syrup and some more raspberries if you like.
Dont forget to buy a copy of our new book Cooking for the Sensitive Gut (Pavilion Books) which is available from Amazon and other bookshops.
If you would like more information about how to manage your sensitive gut see The IBS Network