Almond Cake with Yogurt
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Servings
1 8-inch cake
servings
Ingredients
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170 grams Almonds, sliced
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170 grams Confectioners’ sugar
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75 grams Flour
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1 ½ teaspoons Baking powder
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½ teaspoon Salt
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4 each Egg yolks
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55 grams Almond oil
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110 grams Nonfat yogurt
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4 each Egg whites
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30 grams Sugar
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15 grams Almonds, sliced, lightly crushed
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as needed Powdered sugar
Directions
- 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.
