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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds ~ 莲子桑寄生茶

  Sang Ji Sheng or Taxilli twig is also known as mulberry mistletoe. Traditional Chinese Medicine (TCM) recommends this tea as it has many health benefits, like lowering blood pressure, strengthening bones and tendons, increasing coronary blood flow, suppressing tumour growth amongst many others. This Sang Ji Sheng tea is an inexpensive but healthy tea and you can serve it as a dessert or to enjoy at any time of the day.  The concoction of Sang Ji Sheng tea is easily available from Chinese medical shops.  Some of the coffee shops here do have this tea on their menu but homemade is more authenic and affordable. You can also take a peep  'here'   if  you are keen to know more about this tea. Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds  ~   莲子桑寄生茶 Ingredients 100 gm Mulberry tea 10 seedless red dates 40 gm lotus seeds  1.1/2 to 2 slices piece sugar or to taste 4 hardboiled eggs 6 to 7 cups of water Method Wash and soak the lotus seeds...
Post a Comment
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more