Emma Hatcher – Elderflower and Kefir Traybake

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!

Serves 16

Ingredients

 

150g butter, at room temperature

100g kefir yoghurt

250g light brown sugar

200g ground almonds

150g polenta

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)

 

Method

 

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.

Popular Stories


Louise Stanley – Allotment

In the centre of our office we have a table where we normally have a bowl of fruit for all the … Read More…

Improving microbiome health during the summer holidays

Summer has officially arrived and with that comes the school summer holidays. As a parent a part of you may dread … Read More…

Eve Kalinik – Loganberry & Oat Muffins

LOGANBERRY & OAT MUFFINS Ingredients 175g oats (ideally sprouted) 20g ground almonds ½ teaspoon bicarbonate of soda 125g loganberries (or you … Read More…