Gluten-free Yogurt Cranberry Cake Recipe
Chef Akasha Richmond became a chef almost by accident. After working as a private chef and a caterer, she opened Akasha restaurant in Culver City, California, in 2008. She loves to travel to get culinary inspirations.
SUGGESTED READING
• Cranberries Health Benefits
• Jale Balci Olives & Olive Oil Book: Riches From Deep Roots
INGREDIENTS
• 1 cup gluten-free 1-1 flour
• ½ cup coconut flour
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon sea salt
• ¼ cup olive oil
• 2 oz. unsalted butter (softened)
• 1 & 1/3 cups (organic) sugar
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 3 eggs
• 1 container vanilla yogurt
• 1 & ½ cups fresh cranberries
• 1/3 cup chopped almonds for topping
• 1 tablespoon sugar for topping
METHOD
– Grease a 10” round baking pan and line it with parchment paper.
– Preheat oven to 345°F.
– Mix gluten-free flour, coconut flour, baking soda, baking powder and sea salt in a bowl.
– In a standing or hand mixer, cream the butter and olive oil. Add sugar and beat until smooth.
– Add citrus zest and eggs, one at a time, and cream well for about 2 minutes.
– Add flour mixture and yogurt in three parts, starting and ending dry.
– Scrape into the prepared pan.
– Bake for 30 minutes.
– Let cool.
– Remove from pan.
MORE ON GAYOT.com
-
A CHEF WITH A GREAT FUTURE | GAYOT.com
There is nothing ordinary at SoN’ Restaurant. Read the article.
-
BOURBON IN YOUR AIOLI | GAYOT.com
This cashew aioli recipe gets a kick with bourbon. Check the recipe.
-
COOKIE WITH A TWIST | GAYOT.com
A one-of-a kind cookie recipe. Check the recipe.
-
SUSHI AT HOME IN LOS ANGELES | GAYOT.com
Sushi feast with Kakkoi Sushi, a delivery only restaurant (for now). Read the article.
