Home / Afternoon Tea / Low FODMAP Raspberry and Lemon Frangipane Cake
12 June, 2013

Low FODMAP Raspberry and Lemon Frangipane Cake

Posted in : Afternoon Tea, Baking, Dessert, French, Pudding, Snacks on by : Bryony Campion Tags: , , , , ,

This delicious sticky cake is a perfect light summer pudding or fabulous with Sunday afternoon tea served with a trickle of single cream.

The yoghurt, whilst containing lactose, represents 10 tablespoons in the whole cake. As long as you are planning to eat less that a quater of the whole cake at one sitting you should stay within the safe dose!

Ingredients:

For the cake:

  • 100g unsalted butter (plus extra for greasing)
  • 150g low fat yoghurt
  • 200g gluten free self raising flour
  • 100g ground almonds
  • 200g caster sugar
  • 1 tsp baking powder
  • 100g raspberries
  • 3 eggs
  • zest 2 lemons
  • Toasted flaked almonds to sprinkle

For the lemon drizzle:

  • juice 2 lemons
  • 125g icing sugar

 Preparation

  1. Preheat the oven to 180oC/Gas Mark 6
  2. Grease and line a 9” cake tin and set to one side.
  3. Sift all of the dry ingredients into a large mixing bowl.
  4. Place the butter in a small pan on the stove and gently melt. Remove from the heat when ¾ melted and allow to finish melting on the side.
  5. Place the yoghurt and eggs in another bowl and use an electric whisk to combine. If they look to be curdling add a teaspoon or two of the dry mix to help them combine.
  6. Slowly trickle the melted butter into the yoghurt mixture with the whisk running all the time.
  7. Add the lemon zest to the yoghurt mixture and stir in.
  8. Make a well in the middle of the dry ingredients, add the yoghurt mixture and fold into the dry ingredients.
  9. Add the raspberries and fold in.
  10. Pour the mixture into the prepared tin and place in the oven for 40-50 minutes or until the top is golden brown, the edges are coming away from the side of the tin and a skewer pushed into the centre of the cake comes away clean.
  11. To make the lemon drizzle place the lemon juice in a small pan and add the icing sugar.
  12. Heat until all the icing sugar has dissolved and the mixture come to the boil.
  13. Allow to boil for 1-2 minutes, stirring carefully to prevent it from burning.
  14. Remove the cake from the oven and whilst still in the tin use the skewer to make multiple holes all over.
  15. Now pour the lemon drizzle evenly over the top of the cake, sprinkle with toasted almonds and set aside, still in its tin, to cool.
  16. Once cool, remove from the tin, slice, and serve or keep in an airtight container.