The almond and yogurt cake is a simple, fragrant, and fluffy cake like a cloud. For breakfast, I wanted to make a nice soft cake, Matilde asked me for a cake with almonds or plain yogurt, so I used these two ingredients to make this little cloud. The almond and yogurt cake is delicate and not dry at all, it is truly delicious, without butter, a pantry cake that melts in your mouth and that you will make over and over again!
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 20-24 cm mold
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cups sugar
- 1 1/2 cups blanched almonds (or almond flour)
- 5.3 oz plain yogurt (unsweetened)
- 1/3 cup vegetable oil
- 3 eggs
- 1 packet baking powder
- 1 lemon zest
- 1 pinch salt
- to taste almond flavor
- to taste sliced almonds
- to taste powdered sugar
Steps
The almond and yogurt cake is very simple and quick to prepare. First of all, if you don’t have almond flour ready, finely grind the blanched almonds until you reduce them to flour.
Beat the eggs with sugar and a pinch of salt until they become light and fluffy. Add the vegetable oil and mix.
Add the unsweetened plain yogurt, flour, almond flour, baking powder, grated lemon zest, almond flavor, and mix all the ingredients well.
Transfer the batter into a greased (with vegetable oil or butter) and floured bundt pan, sprinkle a bit of sliced almonds on top, and bake the almond and yogurt cake in a preheated oven at 350°F for about 40 minutes. Use a toothpick to check for doneness.
Unmold the almond and yogurt cake and garnish it with a sprinkle of powdered sugar.
Notes:
The almond and yogurt cake can be stored at room temperature for 4-5 days. If you use already sweetened yogurt, use 3/4 cup of sugar instead of 1 cup.
More desserts with almonds HERE
