This is a lovely light, easy and I like to think, sophisticated one that got a lovely rise when I made it. A combination of a few recipes, I hope you like it too.
3 medium eggs
125g Greek yoghurt (i always use full fat, but I am sure reduced fat will also work) plus a little extra for the side when serving
120ml sunflower or veg oil
180g caster sugar , plus some extra to glaze
180g plain flour (I use Doves Farm)
2 tsp GF baking powder
Pinch of salt
½ tsp rosewater (optional) but you won't regret it
1 lime, finely grated zest and juice, plus extra zest for decoration
Preheat the oven to 190C/170C Fan/Gas 5. Grease the sides of a round cake tin or sandwich tin, and line the base with baking paper.
Mix together the eggs, yoghurt and oil in a large bowl (I use a cake mixer, but a good wooden spoon and plenty of elbow grease will do the trick).
Add the rest of the ingredients (apart from the lime juice) and beat together until well combined.
Tip the mixture into the prepared cake tin and bake for about 30 minutes, or until a skewer inserted into the centre comes out clean.
Whilst the cake is cooking, mix together the lime juice with an equal volume of caster sugar (for example 2 tablespoons of juice with 2 tablespoons of sugar) and set aside to dissolve. Sprinkle in the extra zest to add a bit of colour to the top of the cake.
Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack. Brush the lime glaze over the top and leave to cool. Serve the cake in slices with the extra yoghurt on the side. Some lovely fresh berries would also work a treat, i'm sure.
Let me know what you think to it and show me your baking! Coeliaclass x
Here she is, the tangy tart: