serves 6-8
2 eggs
1/3 cup (80 g) raw cane sugar
1/3 cup (70 g) coconut sugar
100 g butter, melted and cooled
2/3 cup yoghurt (full fat, 3-5%)
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2/3 cup gluten free oat flour
1/3 cup + 1,5 tbsp (50 g) almond flour
3 tbsp (35 g) brown rice flour
1 tbsp psyllium husks
2 tsp baking powder
1 tsp sea salt
1,5 tsp ground ginger
1,5 tsp ground cloves
2 tsp ground cinnamon
a good pinch of freshly ground black pepper
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1/3 cup lingonberries (or cranberries), lightly thawed if frozen + 2 tbsp brown rice flour
1) Preheat the oven to 175° C (350° F). Butter and flour a bundt tin with almond flour. Melt the butter for the cake and set aside.
2) In a medium bowl beat the eggs with sugars for at least 5 minutes, until light and fluffy. Add melted butter and yoghurt.
3) In a second bowl, mix all dry ingredients and stir well to combine. Then carefully fold the dry ingredients into the egg mixture using a rubber spatula. Mix the lingonberries with the rice flour and add them to the mixture.
4) Scrape the mixture into the tin and bake in the lower part of the oven for about 40-45 minutes. Let the cake cool a bit before you remove it from the tin.
Frosting
60 g butter, at room temperature
1 + 1/3 cup powdered sugar
100 g soft goat cheese
juice of 1/2 lemon
1 vanilla pod, seeds scraped out
pinch of sea salt
1) Whisk all ingredients for the frosting well using an electric hand mixer. Spread it evenly over the completely cooled cake and decorate with lingonberries or cranberries.