Keto Almond Yogurt Cake Food

KETO CHOCOLATE CAKE

Steps:

• Tip the yogurt onto a piece of cheesecloth, muslin or a milk bag, place in a bowl and chill for at least two hours or overnight to strain. Whisk the strained yogurt with xylitol and cacao and place in the fridge.
• Heat the oven to 200C/180C fan/gas 4. Soak a sheet of parchment paper with water, then crumple it and wring it out. Use it to line a 22cm springform pan. In a clean, dry bowl, whisk the egg whites to stiff peaks using an electric whisk.
• In a medium bowl, combine the egg yolks, coconut oil and vanilla extract. Add the almond flour, xylitol, cacao powder, baking soda, milk and apple cider vinegar. Gently fold in the whites and baking powder into the mixture. Pour the batter into the prepared pan.
• Bake at 180C/160C fan/gas 4 for 15 mins, then reduce the temperature to 160C/140C fan/gas 3 and bake for a further 15 mins. The cake is ready when a skewer inserted in the middle comes out a bit sticky but without batter clinging to it. Keep an eye on the cake during the last few minutes because it can brown quickly. Remove from the oven and leave to cool completely before releasing it from the springform pan and placing on a serving platter. Spread the icing over the top of the cooled cake. Dust with more cacao powder, if you like.

ALMOND YOGURT CAKE

Steps:

• Preheat the oven to 350°F Spray a 9" cake pan with cooking spray.
• Sift together flour, baking powder, baking soda and salt.
• Cream butter and sugar. Add egg and beat well. Mix in yogurt and almond extract until mixture is smooth.
• Stir wet and dry ingredient together until just combined. Spread evenly into prepared pan and bake 30-35 minutes, until tester just comes out clean.
• If you use an 8" pan, it will take a bit longer to bake. I think this is probably an extremely adaptable recipe in terms of add-ins and different flavors.

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.