The almond and Greek yogurt cake is a soft and fragrant dessert, suitable for breakfast or a snack, but also perfect as a base to be filled with creams or whipped cream, creating a special dessert or a birthday cake. This very simple recipe owes its softness to the uniqueness of the batter, prepared with a good amount of Greek yogurt, which, being more compact and creamy than regular yogurt, gives the cake a unique texture. The almond flour gives it its characteristic flavor, which can be enhanced by adding a few drops of almond flavoring. The almond and Greek yogurt cake is made without butter and, if you need to further reduce the fats, you can use low-fat Greek yogurt: I chose the 2% fat one, but the cake also turns out great with the 5% or 0% fat yogurts.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 328.79 (Kcal)
- Carbohydrates 32.95 (g) of which sugars 17.80 (g)
- Proteins 8.13 (g)
- Fat 18.98 (g) of which saturated 1.77 (g)of which unsaturated 9.42 (g)
- Fibers 2.14 (g)
- Sodium 86.55 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 8-inch diameter soft almond and Greek yogurt cake
If you are celiac, you can use the same amount of fine rice flour instead of all-purpose flour. Remember that the following ingredients must be labeled “gluten-free”: rice flour, almond flour, baking powder, powdered sugar.
- 3 eggs (medium, at room temperature)
- 4 1/4 oz sugar
- 12 3/4 oz 2% fat Greek yogurt (5% or 0% is also fine)
- 1/3 cup sunflower oil
- 1 1/4 cups all-purpose flour (or gluten-free rice flour)
- 3 1/2 oz almond flour
- 2 tsp baking powder
- 1 pinch salt
- A few drops almond flavoring (or vanilla flavoring or 1 tsp lemon zest)
Tools
- 1 Bowl
- Electric whisk
- 1 Spatula
- 1 Cake pan 8-inch diameter, about 2 1/3 inches high
- Parchment paper
How to prepare the soft almond and Greek yogurt cake
To prepare the almond and Greek yogurt cake, start by cracking the eggs into a bowl. If you use eggs at room temperature, they will whip better. Add the sugar, almond or vanilla flavoring, and a pinch of salt (1). Beat them with the electric whisk for a few minutes, until they are fluffy and foamy. Then add the oil in a thin stream (2) and carefully incorporate it into the batter using the whisk.
Once you’ve incorporated the oil, move on to the dry ingredients: first add the flour mixed with the baking powder (3). Incorporate it with the electric whisk, then add the almond flour (4).
Continue working the batter with the electric whisk until you get a homogeneous and rather thick mixture (5). Finally, add the Greek yogurt (6).
Now set aside the electric whisk and take a spatula. Use it to incorporate the yogurt into the batter, with slow movements from the bottom up to deflate it as little as possible, similar to how you would fold in whipped egg whites (7). Once the yogurt is integrated, you will have a fluid and homogeneous mixture (8).
Line an 8-inch diameter cake pan with parchment paper. If you don’t have one of this size, check out this guide to help you recalculate the doses proportionally based on your pan’s size. Pour in the batter, leveling it well with the spatula (9).
Bake the almond and Greek yogurt cake in a preheated oven at 350°F (static) for about 40 minutes, making sure it is dry inside by poking it with a skewer. Remove from the oven and let it cool completely before unmolding (10).
Transfer the cake to a plate and dust with a little powdered sugar. It is excellent for breakfast or a wholesome snack.
Storage
The almond and Greek yogurt cake stays soft for 3 to 4 days, stored in a cake container or under a glass dome.
Tips and Variations
If you don’t have almond flour, you can finely grind 100 g of blanched almonds with 20 g of sugar from the total amount in the recipe in a mixer. The sugar will absorb any oil released by the almonds as you grind them.
