RECIPE – Tangy Lemon and Yoghurt Loaf


150g rice flour
30g ground almonds or polenta
1 tsp baking powder
½ tsp salt
70ml olive oil
130g brown sugar
2 eggs
125g unsweetened yogurt
Zest of a small lemon
½ tsp vanilla extract
Icing sugar to sprinkle on top (optional)

Beat the sugar with the oil for 2 minutes
Add the eggs
Add in the yogurt, lemon zest and vanilla extract and combine
In another bowl, combine the rice flour, almonds, baking powder and salt and slowly add to the batter, beating until completely blended
Pour into a 1lb loaf tin
Bake for 30 minutes at Gas 4 or 180C