Kevin’s Gluten Free Irish Yogurts Clonakilty Cake
This simple Sponge cake is all about lightness yet richness from the yogurt! ideal for gluten free diet. The peanut butter can be replaced with any flavouring from raspberry purée, lemon curd, or even apple and cinnamon compote to vary the flavours!
Ingredients
- 4 eggs separated
- 110 g caster sugar
- 2 tbsp peanut butter or other flavours.
- 325 g Irish Yogurts Clonakilty Greek style yogurt
- 55 g gluten free self rising plain flour
To serve
- 100 g Caramelised nuts
- Icing sugar
Instructions
- Preheat the oven to 160ËšC on a convection setting or without fan to allow the cake to rise without trouble.
- Place a roasting tray or deep tray filled 2/3 with hot water in the oven . this will be a bain marie to help the cake cook smoothly and and become as light as possible. Prepare a cake tin ( do not use a cake tin with removable base as it is leak through the bain marie) or ceramic dish with baking paper.
- Prepare the cake batter, in a bowl, beat the egg yolk and a quarter or about 25g of the caster sugar. Whisking until very pale, thick and almost reaching a figure of eight texture.
- Stir in the peanut butter or other flavouring and the Irish Yogurt Clonakilty Natural Yogurt.
- Sieve the gluten free flour and again fold or gently whisk in the mixture until combined.
- In the meantime, with the egg white, in a second bowl, whip the egg whites, adding the caster sugar a teaspoon at the time until a light meringue is achieved or stiff peaks.
- Next Gently, fold the meringue mixture into the peanut yogurt mixture. Add a third of the meringue at the time so the first few folds will lose the mixture and the last third of the meringue when combined will keep as much lightness as possible. Do not tap or hit the bowl at this stage!
- Pour the mixture in the prepared tin and transfer in the roasting tray in the oven set as a bain marie.
- Bake in the oven for 30-40 minutes until cooked through or a skewer inserted comes out neat.
- Gently Remove from the oven without dripping water from the bain-marie into the cake and set aside to cool.
- Once cooled, decorate with some caramelised nuts and icing sugar and enjoy freshly baked with some whipped cream or extra yogurt!
- The cake will stay fresh for 2-3 days thanks to the yogurt!
