Elderflower and kefir traybake – gluten free, with good for your gut kefir
You can’t beat cake at a picnic and this elderflower and kefir traybake is guaranteed to be met with excited squeals of delight. One of the things I love most about this recipe is that you can leave it to cool in the baking tray, making it really easy to transport to any summer event. Carry your icing separately and simply sweep over the top of the cake when you get to your destination – no one will know it’s got an extra gut healthy kick thanks to the kefir yogurt and ground almonds!
150g butter, at room temperature
100g kefir yoghurt
250g light brown sugar
200g ground almonds
100g gluten free plain flour
¼ teaspoon xanthan gum (optional – it just helps to bind the cake)
1 teaspoon baking powder
Zest and juice of 1 lemon
3 medium free range eggs
100ml elderflower cordial
For the elderflower icing
100g thick kefir yogurt
6 tablespoons icing sugar
1 tablespoon elderflower cordial
Mint leaves and poppy seeds to decorate (optional)
Preheat your oven to 180C/fan 160C/gas 4. Grease and line the base of a rectangular cake tin (roughly 32cm x 22cm).
Put the butter, kefir or yogurt and sugar into a bowl and cream together until light and fluffy.
Gently mix in the ground almonds, polenta, plain flour, xanthan gum if using, baking powder, lemon zest and juice and a pinch of salt. Crack in the eggs, one at a time, mixing well in between.
Pour the mixture into your prepared cake tin and bake for 35-40 minutes, or until a skewer inserted comes out clean. Remove the cake from the oven and leave to cool slightly in the tin. Make a few holes in the warm cake with a skewer, then gently pour the elderflower cordial slowly over the cake in stages, allowing it time to seep in without getting soggy. You can leave the cake in the tin until cool, or flip out onto a cooling rack.
To make the icing, mix the kefir or yoghurt, icing sugar and elderflower cordial until smooth. Spread over the cooled cake and sprinkle over the mint leaves and poppy seeds.