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 fill with creams or whipped cream, creating a special dessert or a birthday cake. This very simple recipe owes its softness to the unique batter, prepared with a good amount of Greek yogurt, which being more compact and creamy than regular yogurt, gives the cake a unique texture. Almond flour gives it its characteristic flavor, which can be enhanced by adding a few drops of almond essence. The almond and Greek yogurt cake is prepared without butter, and if you need to further reduce fats, you can use low-fat Greek yogurt: for example, I chose the one with 2% fat, but the cake comes out great with 5% or 0% as well.
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- Difficulty: Very Easy
- Cost: Cheap
- 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 have “gluten-free” on the label: rice flour, almond flour, baking powder, powdered sugar.
- 3 eggs (medium, room temperature)
- 4.23 oz sugar
- 6.35 oz 2% fat Greek yogurt (also fine with 5% or 0%)
- 1/3 cup sunflower seed oil
- 1.25 cups all-purpose flour (or gluten-free rice flour)
- 3.5 oz almond flour
- 2 tsp baking powder
- 1 pinch salt
- A few drops almond essence (or vanilla or 1 tsp lemon zest)
Tools
- 1 Bowl
- Electric Beaters
- 1 Spatula
- 1 Cake Pan 8 inches in diameter, about 2.36 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 room temperature eggs, they will whip better. Add sugar, almond or vanilla essence, and a pinch of salt (1). Beat them with electric beaters for a few minutes until they are fluffy and foamy. Then add the oil in a thin stream (2) and incorporate it carefully into the batter using the beaters.
Once the oil has been blended in, move on to the dry ingredients: first add the flour mixed with baking powder (3). Incorporate it with the electric beaters, then add the almond flour (4).
Continue to work the batter with the electric beaters until you obtain a homogeneous and rather dense mixture (5). Lastly, add the Greek yogurt (6).
Now put away the electric beaters and take a spatula. Use it to incorporate the yogurt into the batter with slow movements from bottom to top to deflate it as little as possible, a bit like when combining whipped egg whites (7). Once the yogurt is mixed in, you will have a fluid and homogeneous mixture (8).
Line a 8-inch diameter cake pan with parchment paper. If you don’t have one of this size, check out this guide which will help you recalculate the proportions based on your pan size. Pour the batter in, leveling it well with the spatula (9).
Bake the almond and Greek yogurt cake in a preheated oven at 356°F (static) for about 40 minutes, always checking at the end of baking that it is dry inside by pricking it with a toothpick. Remove from the oven and let it cool completely before unmolding it (10).
Transfer the cake to a plate and dust it 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, kept 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 peeled almonds with 20 g of sugar taken from the total amount provided by the recipe. The sugar will absorb any oil released by the almonds while chopping.
