Selasa, 17 September 2019
Very delicious and very easy cake! One bowl, without a mixer, takes a few minutes to throw together!
French Almond Cake
Course: Dessert
Cuisines: French
Preparation Time: 25 minutes
Cooking time: 1 day
Total Time: 1 day 25 minutes
Servings: 16 Servings
Calories: 259 kcal
Ingredient
- ¾ cup plain yogurt or Greek yogurt
- 1½ cup sugar
- 4 large eggs
- 1 1/2 cups flour
- ¾ cup of almond flour
- 3 teaspoons of baking powder
- ¾ teaspoon salt
- 1 teaspoon of almond extract
- 2 teaspoon vanilla extracts
- ¾ cup of grapeseed sunflower oil or canola oil
- For glaze:
- 1 teaspoon finely grated orange peel
- 3 tablespoons of fresh orange juice
- 1 teaspoon of vanilla extract
- ½ teaspoon of almond extract
- ¾ cup of powdered sugar plus more for sprinkling
- 1/2 cup of sliced almonds
Instructions
- Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with sides as high as at least 2 inches) with cake spray. Underline the pan with parchment paper and lightweight newsprint spray paper. Put aside.
- Place the almonds in a small baking dish. Spread to one layer. Bake for 15 minutes or until just starting to turn golden pale, stirring every 5 minutes. take it out and let the cake cool.
- Combine orange peel, orange juice, powdered sugar and extract in a small bowl for glaze. Stir with a whisk until smooth. Cover and set aside.
- In a large bowl, mix yogurt, sugar, and eggs, stirring until evenly mixed.
- Add multipurpose flour, almond flour, baking powder, salt and extract. Toss to join.
- Add oil and stir well. Don't worry, it will look separate at first, but keep stirring until blended. This may take 2-3 minutes.
- Pour the mixture into the pan that has been prepared. Bake for 35-45 minutes, until the cake feels springy to the touch in the middle and a toothpick or cake tester that is inserted into the center comes out clean. Cover loosely with foil if it is too brown near the end and the cake is still not finished *. Be careful not to overcook. Cold cake on a wire rack for 10 minutes; then rotate from the pan to the rack.
- While the cake is still warm, use a pastry brush, gently pat the glaze all over the cake. Continue continuing the cake until the glaze is gone. Some will drip, but most will seep. Sprinkle the almonds over the cake while the glaze is wet and pat gently. Let the cake cool completely. Sprinkle with refined sugar and serve.
Recipe notes * Spray the foil with a little cooking spray or rub with a little oil to prevent the cake from sticking to the foil.
Inspiration form www.americanfoodroots.com