Categories: Desserts
Ingredients
- 1/2 cup millet flour
- 1/2 cup almond flour
- 1/2 cup brown rice flour
- 2 tbsp. tapioca starch
- 1 tbsp. finely grated lemon zest
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 large eggs
- 1/2 cup + 2 tbsp. evaporated cane juice, divided
- 1/3 cup grape seed, safflower or sunflower oil
- 3/4 cup + 1 tsp yogurt, divided
- 2 tbsp. + 2 tsp fresh lemon juice, divided
Directions
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Preheat oven to 325. Line a 9×5-inch loaf pan with parchment paper; mist with cooking spray.
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In a large bowl, combine millet, almond and rice flours, tapioca starch, lemon zest, baking powder and salt. In a separate large bowl using a handheld electric mixer, beat eggs and 1/2 cup cane juice on medium-high for 2 minutes, until pale and doubled in volume. With mixer on medium-low, beat in oil, 3/4 cup yogurt and 2 tbsp. lemon juice until well combined, 1 minute. Reduce to low; add dry ingredients, mixing until just combined.
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Pour batter into prepared pan and bake until golden brown and a toothpick inserted into the middle comes out clean, 35-40 minutes. Cool completely in pan.
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To a spice grinder, add remaining 2 tbsp. cane juice and process until it becomes a fine powder, 30-45 seconds. Transfer to a small bowl and stir in remaining 2 tsp lemon juice and 1 tsp yogurt. Stir until a smooth, slightly runny glaze is achieved.
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Remove cake from pan and peel off parchment, if necessary. Place on a serving plate. Drizzle with glaze; place in fridge to harden glaze, 20 minutes. Cut into 12 slices.