Almond Yoghurt Cake ~ 杏仁 酸奶蛋糕

 

This cake is made with almond meal and yoghurt and has a delicate flavour with a hint of lemon and a tang from the yoghurt.  There was a sweet nutty smell wafting from the oven during the baking process.  This cake is rich and moist, perfect for breakfast, tea or with ice cream for a delectable dessert.  In fact this cake works for any time of the day.

Almond Yoghurt Cake ~ 杏仁 酸奶蛋糕       

Ingredients

• 90 gm plain flour
• 90 gm almond meal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp seasalt
• 2 'L' eggs
• 90 gm caster sugar
• 1/2 cup oil
• 180 gm yoghurt at room temperature
• 1 tsp vanilla
• Zest from 1 lemon (optional)
• 20 gm chopped walnuts (optional)

Method

1. Sift the plain flour with the baking powder and baking soda, salt.  Set aside.
2. With an electric whisk, whisk eggs and sugar till creamy.
3. Add in oil, yoghurt and vanilla, continue whisking till fully incorporated.
4. Sieve in the flour mixture, fold into the mixture.
5. Sieve in the almond meal, mix well.
6. Add in the lemon zest and chopped walnuts mix well.
7. Pour the mixture into a lined or greased 8.5 x 4.5 inch loaf pan.  
8. Bake in a preheated oven @ 180 deg.C for 40 minutes till golden brown.  Test with a skewer till it comes out clean.  Remove the cake from the oven, let cool in the pan for about 10 mins. before unmoulding onto a wire rack to cool completely.