ALMOND AND YOGURT BUNDT CAKE, a quick breakfast or snack dessert, soft recipe without butter, idea for the whole family.
Simple and delicious almond and yogurt bundt cake, ideal to serve at any time for adults and children, a butterless dessert with a simple batter using vegetable oil.
The recipe for the almond and yogurt bundt cake is very simple, mix it well and pour into the mold, I used almond flour but chopped almonds are also fine.
You can use any yogurt for the recipe, Greek yogurt is excellent but also lactose-free to make a cake for intolerants.
The classic grandma’s cupboard dessert, fragrant and soft, which you can enrich with chocolate chips.
Join me in the kitchen today, there’s the almond and yogurt bundt cake!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2.1 oz sugar
- 2 eggs
- 1 yogurt
- 3/4 cup all-purpose flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1 tablespoon vegetable oil
- 0.7 oz sliced almonds
Preparation
Beat the eggs with the sugar until they double in volume.
Gradually add the flours with the baking powder, mixing well from bottom to top.
Alternate with oil and yogurt.
Butter and flour a 7.9-inch mold, arrange the almond slices on the bottom and pour the mixture.
Bake in a preheated oven at 350°F for 25 minutes, always do a toothpick test before removing from the oven.
Bon appétit
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