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Every cook has that one special recipe that brings back childhood memories, and this almond yogurt cake is mine. By adding ground almonds to the classic yogurt cake, it transforms into something truly memorable - a delightfully moist treat with a subtle nutty flavor.
The first time I added ground almonds to this traditional yogurt cake recipe, it became an instant family favorite. Now it's our cherished Sunday afternoon tradition.
Essential Ingredients
- Plain yogurt (1 container): Use full-fat for best results and richness
- Ground almonds (1 container): Fresh ground provides the most flavor
- Eggs (3): Room temperature for better incorporation
- Vegetable oil (1 container): Sunflower oil works perfectly
- Flour (3 containers): All-purpose flour for proper structure
Step-by-Step Instructions
- 1.
- Begin by beating the eggs and sugar until pale and fluffy - this creates the cake's light texture
- 2.
- Gently fold in the yogurt until smooth and glossy
- 3.
- Sift the ground almonds and flour together, then incorporate with gentle folding motions
- 4.
- Slowly stream in the oil while stirring carefully to maintain the batter's airiness
- 5.
- Bake at 180°C for approximately 35 minutes until golden brown
This cake has become more than just a recipe in my kitchen - it's a moment of joy that brings everyone together.
Presentation Tips
Dust with powdered sugar and garnish with toasted sliced almonds for an elegant finish that elevates this humble cake.
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Serving Suggestions
Serve slightly warm to enjoy the fullest almond aroma. The first bite always brings smiles around the table.
Final Thoughts:
This almond-yogurt cake perfectly balances tradition with innovation. It shows how simple ingredients, carefully combined, can create something truly special. Each time I bake it, I rediscover the joy of sharing these precious moments over a warm slice of cake.
Frequently Asked Questions
- → Can I use less sugar?
- Definitely! Just use 1.5 cups of sugar instead of 2 for a less sweet version.
- → How should I store this cake?
- Keep it in an airtight container at room temperature for 3-4 days.
- → Is there a substitute for almond powder?
- Sure, swap it with hazelnut or walnut powder for a different flavor.
- → Can I freeze this cake?
- Yep, it freezes perfectly for up to 2 months. Let it thaw at room temperature before eating.
- → What kind of oil works best?
- Use a mild oil like sunflower or canola oil to let the almond flavor shine.