Gluten free lemon yoghurt cake

Very soon this blog will have to be re-named ‘fear-germ’ as everyone will be too scared to read it, for fear of finding yet another sad story. Unfortunately, that’s all I have for you again today but it is slightly sweetened by the addition of a wonderful Donna Hay lemon yoghurt cake recipe. I am hopeful for gentler and happier waters ahead.

A letter to our dog Elvis

I find you in unexpected places. Your ball tucked behind a chair, your jacket hanging over a balustrade.

I go to save you a snippet of cheese, salmon or sausage and realise you are no longer here.

I watch our boys reach down to where you once sat but you are gone. They recoil in confusion and tears well up in their eyes. Every night before bed, Kid 1 goes to your pillow and breathes in deeply, stating that it smells of you.

Children are more easily distracted. They move in and out of grief fluidly but when it strikes, they are hit hard. For us ‘so called grown ups’, who made the call, based on the opinion of an unknown emergency vet late on a rainy Friday night, there is second guessing and a deep unease. And for me, who spent more time with you than all of us, losing you is far worse than I could have ever imagined.

We had you fourteen beautiful years but we are greedy and it doesn’t seem long enough. The unconditional love you provided soothed all of us at varying times. Our boys learnt about responsibility, loyalty, trust and compassion through having you in their lives. (And well, buying you as a tiny puppy after our first miscarriage, The Yak and I did too.) The lads are now learning another life lesson on loss and bereavement.

We think we hear the jingle of your collar, the pitter patter of your petite paws.

Night falls, I tell the Yak to remember to take you out for a wee but you are no longer here.

Sitting on the couch, there are no more gentle snores, no more ‘hello I am here’ visits. As I go through my work-a-day-life, passing through our home, there are no more doggy-lying sunshine spots.

I could burn this house down for it’s emptiness. You were a member of our family and part of our heartbeat. You were our baby before our babies, a patient and fun-loving brother to our boys, our Happy Birthday singing diva, our cheese-loving fluffy puppy, sneaky cake-eating canine, fence-jumping pooch, Houdini style escaping hound, our ball-chasing high energy muppet, my sweet compadre and house shadow.

What will we all do without our morning lick and cuddle? We are undone, you will live in our hearts forever. I dedicate this cake recipe to you sweet dogger, in the memory of the many cooling cakes you sneakily partly devoured. We love you Elvis and we always will.

If you are looking for a tender, human and canine pleasing, tangy gluten free cake recipe then this is for you. Using lemons from our own trees surely made it more delicious. There is a link to Donna Hay’s original recipe after the photos. Enjoy.

GLUTEN FREE LEMON YOGHURT CAKE

WHAT YOU NEED
3/4 cup (180ml) vegetable oil (I used grapeseed oil)
2 eggs
1 tbl finely grated lemon zest (I used about 1 1/2 tbls)
1/4 cup (60ml) lemon juice
1 cup (280g) Greek yoghurt (I used vanilla bean yoghurt)
1 1/2 cups caster sugar
300g gluten free self-raising flour

Lemon Icing
1 cup sifted icing sugar
1 tbl lemon juice
1/2 tsp boiling water

WHAT YOU DO
Preheat oven to 160C and grease and line a 24cm springform baking tin.
Place the oil, eggs, lemon zest, lemon juice, yoghurt and caster sugar in a large bowl and whisk together to combine.
Sift the flour over the mixture and stir to combine.
Pour the mixture into the prepared tin and bake for 50-60 minutes until a skewer inserted into the centre of the cake comes out clean.
Allow the cake to stand for 5 minutes before removing from the tin.
To make the icing, combine the icing sugar, lemon juice and boiling water.
Turn the cake out onto a cake stand and pour the icing over the cake whilst the cake is still warm. (I didn’t do this, I iced the cake when it was cold.) Let it stand for ten minutes for the icing to set then cut it and well, tuck in.

A slight adaptation of a Donna Hay recipe, link to the original recipe is provided below.

https://www.donnahay.com.au/recipes/desserts-and-baking/lemon-and-yoghurt-cake

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