Almond Cake with Yogurt
| Ingredients | Amount |
|---|---|
| Almonds, sliced | 170 g |
| Confectioner's sugar | 170 g |
| Flour | 75 g |
| Baking powder | 1½ tsp. |
| Salt | ½ tsp. |
| Egg yolks | 4 ea. |
| Almond oil | 55 g |
| Nonfat yogurt | 110 g |
| Egg whites | 4 ea. |
| Sugar | 30 g |
| Almonds, sliced, lightly crushed | 15 g |
| Powdered sugar | as needed |
Method
Grind almonds and sugar to a fine powder. Press through a sieve, then mix in the flour, baking powder, and salt.
Whisk egg yolks and slowly drizzle in the almond oil. Once emulsified, stir in the yogurt.
Whisk egg whites on medium speed until foamy and opaque. Gradually add the sugar and whip to soft peaks. Fold the whipped egg whites into the almond mixture.
Prepare an 8 inch cake pan with cooking spray and a round of parchment paper. Scatter the crushed, sliced almonds on the bottom of the pan. Scrape the cake batter into the pan. Bake at 325°F until cake is set through the center, about 45 minutes.
Cool 5 minutes before removing from the pan. Cool the cake thoroughly, invert and dust with powdered sugar.
Yield: One 8-inch cake
