- 1 cup rice flour
- 1/2 cup almond flour
- 1/4 cup cornflour
- 1/2 t baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 1/4 cup white sugar
- 2 teaspoons grated orange zest
- 2 teaspoons grated lemon zest
- 170g unsalted butter
- 1/2 cup Greek yoghurt
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups icing sugar
- 1/2 teaspoon lemon zest
- 1/2 teaspoon orange zest
- 2-4 tablespoons lemon juice
This recipe was inspired by Canelle et Vanille. It\\\'s hard to find brown rice flour in SA, but white rice flour works beautifully. I\\\'ve looked far and wide for a good wheat-free cake - and this one really delivers on texture, thanks to the yoghurt and mix of the flours. My mother made it for my birthday this - the best birthday present ever!
Preheat oven to 180C and grease a bundt tin.
Whisk together the first six ingredients.
Cream the butter, sugar, orange and lemon zest with the butter for about two minutes in a mixer. Add the yogurt and mix until combined. Add the eggs - one at a time - then the vanilla extract and the dry ingredients. Mix until combined and smooth.
Spoon the mixture into the prepared pan and bake for about 45 to 50 minutes or until the cake is done in the center. If a toothpick comes out dry and clean, the cake is done. Let the cake cool on a wire rack.
Mix the lemon and orange zest, icing sugar and lemon juice and drizzle over the cake. Top with icing animals from a baking shop, or make your own from plastic icing.