The yogurt and almond cake is a delicate and very soft dessert, ideal to enjoy on its own or with sauces and creams. It’s also a perfect base to enrich during baking with fresh fruit, chocolate, or nuts.
I really love yogurt in cakes, it makes them extremely soft and light. Today I had some yogurt that was about to expire, so I decided to make a simple cake that everyone can personalize as they wish with a bit of Nutella or butter and jam.
The recipe is very simple, it takes 10 minutes to prepare and it’s truly surprising; I’ve already used a similar base in the peach and almond cake and the extra soft apple cake, two variations much appreciated by my family and readers.
Flavors are very important in desserts, in this case, I added vanilla and almond, but you can use whatever flavors you prefer.
If you don’t like seed oil you can replace it with butter, in this case, you will need 85 g and you should leave it at room temperature for 15 minutes before adding it to the mixture.
Also try other yogurt-based cakes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 379.14 (Kcal)
- Carbohydrates 44.51 (g) of which sugars 26.36 (g)
- Proteins 8.83 (g)
- Fat 19.16 (g) of which saturated 2.65 (g)of which unsaturated 7.55 (g)
- Fibers 2.42 (g)
- Sodium 36.60 (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
- 1.6 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup almond flour
- 3 eggs (medium)
- 2/3 cup Greek yogurt (plain or 1/2 cup of plain natural yogurt)
- 1/3 cup peanut oil (or other oil as desired or 6 tbsp of soft butter)
- 2 1/2 tsps baking powder
- Half vial almond flavor (or other flavors as desired such as citrus zest, cinnamon, ginger)
- 1 tsp vanilla extract
- 1/4 cup sliced almonds (for decoration)
- 1/4 cup sugar sprinkles
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Scale
- 1 Cake pan 24 cm (9.5 inches) springform
Procedure
Crack the eggs into a bowl, add the sugar, and beat everything with the electric whisk until you obtain a light and frothy mixture.
Add the Greek yogurt, vanilla, and almond flavor.
Sift the flour with the baking powder and add them to the eggs, also add the almond flour and incorporate all the ingredients well.
Add the seed oil (or the soft butter) and continue mixing until you get a smooth and homogeneous mixture.
Butter and flour a 24 cm (9.5 inches) mold, pour the mixture into the cake pan and sprinkle the sugar sprinkles and almond slices over the surface.
Bake the cake in a preheated static oven at 347°F for about 25 minutes. Do the toothpick test to check its cooking. If necessary, extend it for a few more minutes.
The yogurt and almond cake is ready, remove it from the oven and let it cool, transfer it to a plate and serve.
Advice
Storage
The yogurt and almond cake keeps at room temperature for 3/4 days in a cake holder.
***********************
For advice on making the recipes, contact me on FACEBOOK and if you like, follow me on INSTAGRAM
Send me your photos, I will be happy to publish them on my social networks
