Gluten-Free Yogurt Cake!

A special recipe that was given to me by a family member in Italy, which I have converted into gluten-free deliciousness utilizing ingredients that are easier to find in the US. Garnish each slice with orange marmalade! We can't stop eating eat it 😀

Enjoy!

Ingredients:

• 2 eggs

• 3/8 cup caster/superfine sugar

• 1 3/4 cup gluten-free all purpose flour, sifted

• 1/2 cup finely ground almond flour, sifted

• 1 1/2 teaspoon baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon sea salt

• Lemon zest of 1 lemon (can sub with orange zest or use both)

• 1/2 cup vegetable oil

• 3/4 cup Greek yogurt

• 2 tablespoon almond milk (or milk of your choice)

• 1 teaspoon vanilla

Directions:

1. Adjust oven rack to middle position and preheat oven to 350ºF. Line a loaf baking pan with parchment paper.

2. Using a stand-up mixer or hand mixer, whisk together eggs and sugar until creamy and light. Add oil, yogurt, milk, vanilla and lemon zest and whisk until you get a creamy consistency.

3. Sift together the gluten free all-purpose flour, almond flour, baking powder, baking soda and salt. Mix well and add to wet ingredients a little at a time. Whisk until you get a smooth batter with no flour clumps. Fold with a rubber spatula for a minute.

4. Transfer batter to the prepared loaf pan, smooth top with a spatula and bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean.

5. Allow cake to cool in pan for 10 minutes, then remove from loaf pan and allow to cool on a wire cooling rack.

6. Store in an airtight container and in a cool dry place for 3-4 days.