Skip to main content

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.

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more