Yogurt Ring Cake

This is another of my failsafe makeovers from Nigellissima. In fact there was very little making over to do since most of the ingredients are safe, once you replace the flour with gluten free. If you are not gluten intolerant, you needn’t even do that. I also use lactose free yogurt for the cake to make it dairy free. The theory being that the friendly little curd bacterium have gorged themselves on the protein and conveniently converted it into a form that we can digest.

I used my homemade yogurt that I make with A2 milk, even though I keep my kids off dairy, the yogurt with live cultures seem to not affect them much.

Yogurt Ring Cake

You need a ring tin for this cake, and be ready to separate the eggs. I usually shy away from that fiddly stuff,  but sometimes its worth it! make up the time by hauling out your stand mixer.

Grease the ring tin with Nuttelex or sunflower oil and turn on the oven to 180 C.

Mix 1 tsp of citric acid with 3 tbsp of water in a small bowl to act as lemon juice and rind.

Mix together 100 gms of any gluten free plain flour and 75 gms of potato starch with 1/2 tsp  xantan gum.

Separate 3 eggs, and beat the whites till they hold peaks. Slide the whites out of your stand mixer, and reuse the mixer bowl.

Into the bowl, measure 250 g of caster sugar, the 3 egg yolks and 150 ml of yogurt  and whisk till fluffy. Keep beating and slowly dribble in 150 ml of sunflower oil, followed by the capful of vanilla essence and the dissolved citric acid ‘juice’.

Add the flour mix, and then 75 g of cornflour (from maize).  Continue till well mixed in, stopping if necessary to scrape down the sides with a rubber spatula. Now spoon in the beaten egg whites and turn them in with a spatula or flattish metal spoon.

Pour batter into the greased ring tin and place in the oven. Dont worry if it comes to the top. Bake it for 25-30 minutes depending on your oven. I find that gluten free  bakes quicker – though Nigella says to bake for 30-35 minutes, that will burn.

Remove and turn onto a wire rack to cool after 10 minutes in the tin.

Dust it with caster sugar after its cooled and serve! Encourage it to be completely finished in one sitting!

 

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