Yoghurt loaf, or "plum cake", as we call it in Italy, was one of my favourite merendine (small snacks) as a kid. I remember my mum making them or buying them from the local bakery, so I could bring them to school for my 11 am break.
Just a few days ago, walking by a bakery in Islington, I saw a young woman ordering a slice of fruity yoghurt loaf for her daughter... That was my madeleine de Proust! It brought me back to my childhood, and to the insane smell of mum's soft and moist yoghurt loaves [MY MOUTH IS WATERING AS I WRITE].
I hadn't had one since starting my gluten-free diet in 2015. And this, ladies and gentlemen, had to be changed.
So I came up with a gluten free raspberry and yoghurt loaf recipe for me and my flatmates - AKA my very own Bake Off judges... They loved it. So I might as well share it with you, guys, so that you can love it too - and maybe have a little Proust-madeleine-moment yourselves. Here it is.
N.B.: this recipe is naturally gluten-free, free from refined sugars and lactose-free. You could use normal yoghurt too. Or you can make it vegan by substituting the lactose-free yoghurt with soy, almond or coconut alternatives.
- 60 grams of coconut oil (melted)
- 250 grams of yoghurt - I used Waitrose Free From Low Fat Greek Style Natural Yogurt
- 4 tablespoons of lemon juice
- 8 tablespoons of maple syrup
- 1 teaspoon of vanilla extract (optional)
- A pinch of salt
- 100 grams of ground almonds (almond flour)
- 200 grams of gluten-free flour - I used Doves Farm gluten & wheat free plain white flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of bicarbonate of soda
- Frozen raspberries to taste (around 150 grams for me)
Start by preheating the oven to 180C. Then liquify 60 grams of coconut oil in the microwave.
In a large bowl, mix together the melted coconut oil with 250 grams of yoghurt, 4 tablespoons of lemon juice, 8 tablespoons of maple syrup, 1 teaspoon of vanilla extract (optional) and a pinch of salt.
Once all the liquid ingredients are well mixed, slowly incorporate 100 grams of ground almonds, followed by 200 grams of gluten-free flour. Then add 2 teaspoons of baking powder, and a little bicarbonate of soda (1/4 of a teaspoon). Whisk everything together for 2-3 minutes until your batter looks smooth.
Grease a loaf tin with coconut oil (or two ciabatta-bread tins, like I did) and pour in the batter. Cover the surface with frozen raspberries to taste, and cook your loaf for 45 minutes at 180C.
Let it cool for 10-15 minutes before serving.
My flatmates and I had it right then and there with a cup of earl grey! How will you have yours?