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St Clements yogurt cake with pomegranate
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Topped with a zesty yogurt icing, this gluten-free teatime treat couldn’t be simpler – just whisk all the cake ingredients together in a large bowl
125g butter, softened, plus extra for greasing
150g Tate & Lyle Caster Sugar
125g Yeo Valley Natural Yogurt
4 British Blacktail Large Free Range Eggs
1 tsp Cooks’ Ingredients Almond Natural Extract
1 heaped tsp gluten-free baking powder
200g pack ground almonds
Grated zest of 1 easy peeler mandarin
Grated zest of 1 lemon
For the icing
100g icing sugar
1 tbsp Yeo Valley Natural Yogurt
2 tsp lemon juice
75g pomegranate seeds
1. Preheat the oven to 180°C, gas mark 4. Lightly grease an 18x7cm deep nonstick cake tin, then line the base and sides with baking parchment.
2. Using an electric hand whisk, beat together the cake ingredients until combined, then pour the mixture into the tin. Place on a baking tray and bake for 50-55 minutes until risen and golden. Leave the cake to cool in the tin.
3. To finish, sift the icing sugar into a bowl and whisk in the yogurt, then the lemon juice. Take the cooled cake out of the tin and put it on a serving plate. Remove the parchment. Pour the icing over the cake and sprinkle the pomegranate seeds on top. Leave to set.
Typical values per serving:
This recipe was first published in Tue Oct 22 10:13:00 BST 2019.