Almond Flour Greek Yogurt Cake Food

YOGURT CAKE

Steps:

• Preheat the oven, arrange rack, and grease baking dish: Arrange a rack in the middle of the oven. Preheat the oven to 350°F. Grease a 9x5-inch or 8 1/2 x 4 1/2-inch loaf pan lightly with olive oil and line it with parchment paper , leaving about a 1-inch overhang on the long sides, to make a sling.
• Combine the wet ingredients: Crack the eggs into a large bowl, add the sugar, and whisk vigorously until pale yellow and frothy, about 1 minute. Whisk in the yogurt, oil, and vanilla extract.
• Add the dry ingredients: To the bowl with the wet ingredients, whisk in the baking powder and kosher salt. Add the flour and stir with a rubber spatula until just combined and all of the flour is incorporated. (A few small lumps in the batter are fine, be sure to not overmix.)
• Transfer to prepared pan and bake: Transfer the batter to the prepared pan and use a spatula to spread it out evenly. Bake until the cake is lightly browned and a cake tester inserted into the center comes out clean with just a few crumbs, about 45 minutes.
• Cool the cake: Transfer the pan to a cooling rack and let cool for 10 minutes before using the parchment paper sling to lift the cake out of the pan and onto the cooling rack to cool completely.
• Serve: Dust with powdered sugar, if desired, before slicing and serving.

ALMOND YOGURT CAKE

Steps:

• Preheat the oven to 350°F (177°F). Spray 8x5 bread pan with a cooking spray.
• In a large mixing bowl with whisk attachment, beat eggs, yogurt, oil and almond extract until smooth.
• Add sugar and lemon zest and continue beating until nice and smooth.
• Sift flour, almond flour, baking powder and salt over the yogurt mixture. Gently fold until all the dry ingredients are incorporated.
• Pour the batter into the prepared pan.
• Sprinkle slivered almonds on top, if desired.
• Bake for 50-55 minutes or until inserted toothpick comes out clean. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.

CITRUS, ALMOND & YOGURT CAKE

Steps:

• Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
• Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
• Cut a few slices each from the zested lemon and orange, then squeeze the juice from what's left of each into a saucepan (you'll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
• Insert a skewer into the middle of the cake - it should come out dry, with no wet cake mix clinging to it. If it's not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
• Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.