RASPBERRY, ORANGE AND ALMOND CAKE....gluten free



1 cup sugar
113 grams butter, soft (1/2 cup)
2 eggs
1 cup gluten free greek yoghurt (I used chobani)
finely grated rind 1 orange
1 teaspoon vanilla
1 1/2 cups gluten free plain flour
1/2 cup almond meal
1 teaspoon gluten free baking powder
1/2 teaspoon bicarb soda
pinch salt

240 grams fresh raspberries (8 oz)
1/3 cup flaked almonds

icing sugar to dust

preheat oven to 180 c. (350 f.) grease sides and line bottom
of 23 cm. (9 inch) springform tin.

using an electric mixer, cream butter and sugar.

add eggs 1 at a time, beating well after each addition.

beat in yoghurt, rind and vanilla.

mix all the dry ingredients together and on low speed beat
into the batter in 3 batches.

pour 1/2 the batter into the tin and sprinkle with 3/4 of the
raspberries. spread the rest of the batter over the
raspberries.

sprinkle the top with the rest of the raspberries and the
flaked almonds.

cook for 50 - 60 minutes or until a skewer comes out clean.

cool in tin.

dust with icing sugar to serve.


NOTE: to make this a standard cake just replace the gluten free plain flour with normal plain flour.