Gluten-Free Yoghurt Cake

Course: Dessert

Cuisine: International

Diet: Gluten Free

Keyword: gluten-free yoghurt cake, gluten-free yoghurt cake recipe, yoghurt cake, yoghurt cake recipe

Prep Time: 5

Cook Time: 35

Resting time: 2

Total Time: 2 40

Servings: portions

Calories: 158kcal

Author: Timea

Try this fantastic and delicious gluten-free yoghurt cake with a few ingredients, becoming a comforting dessert, especially on hot days.

Cut the apricots into cubes that you will add to the batter.
In a mixing bowl, put the whole eggs and the sugar. Mix until the sugar dissolves, and the eggs are beaten well, about a minute.
Add the whole amount of cornstarch and mix for another minute until incorporated.
Add the Greek Yoghurt and mix for another minute until the yoghurt is entirely and evenly incorporated.
Prepare a 10-inch (25 cm) springform cake pan lined with parchment paper and pour in the batter.
Sprinkle the raisins and chopped peaches, some will be dipped in the butter, and others will remain on top of the cake.
Preheat the oven to 338 F degrees (170 C) fan and bake for 30-35 minutes, until the cake rises and turns golden.
Let it cool to room temperature for about an hour, then put it in the fridge for another hour.
Sprinkle powdered sugar on top and serve the cake with your favourite fruits.

Depending on each oven, if necessary, you can bake it for more than 35 minutes.

Use seasonal fruits, such as raspberries, blueberries, strawberries, grapes, or peaches.

If you use sweet yoghurt, you can reduce or give up sugar.