Almond yogurt cake
This simple cake perfectly marries the nutty goodness of almonds with the creamy richness of yogurt. It’s a delectable dessert with a harmonious blends of flavours. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a breeze to whip up. It’s a treat that’s perfect for any occasion or simply as a sweet indulgence to brighten your day.
Servings: 4 Servings
Ingredients
- 2 large eggs at room temperature
- 1 cup 245 g whole yogurt
- 1 cup 200 g granulated sugar
- ⅓ cup 80 ml vegetable, canola or grapeseed oil
- 1 teaspoon almond extract or 2 teaspoons dark rum
- 1 teaspoon orange blossom water optional
- The zest of a lemon or orange
- 1 cup 96 g almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup 120 g all-purpose flour
- ⅓ cup 30 g sliced almonds, optional
Instructions
- Preheat the oven to 350ºF/180ºC/Gas Mark 4. Butter and flour a 9 x 5 in loaf pan, or a longer French loaf pan, or line it with parchment paper.
- In a large mixing bowl, whisk together the eggs, yogurt, sugar, oil, almond extract, orange blossom water and zest until smooth. Add the almond flour, baking powder, baking soda and salt and whisk thoroughly until completely smooth. Sprinkle the flour onto the batter and fold it in with a rubber spatula until no streaks of flour remain.
- Pour the batter into the loaf pan, then sprinkle the top with the sliced almonds, scattering them over the entire surface.
- Bake for 40-45 minutes, or until a knife inserted into the centre of the cake comes out clean. (If your oven runs hot, start checking after 35 minutes.)