I know, I should post more often. This is not a business blog or a recipe blog. It’s just a me sharing blog. So, today, I am sharing a healthy cake that I devised from about three or four different other recipes. Part of the quest was to find a way to make the cake work with almond flour. No other reason than I love almonds, not to mention lemons. As far as I’m concerned, a perfect pairing! Wait, does that mean I need to suggest a drink? A white chocolate mocha perhaps?
|2 large free-range eggs||½ cup organic sugar|
|1 cup Greek yogurt, plain or vanilla||Zest of 2 lemons|
|½ cup blanched almonds (or not, your choice)||1 cup almond flour|
|2 tsp baking powder||1 tblsp lemon curd|
|Powdered sugar||Berries for topping|
Heat oven to 325º. Using canola oil and flour, coat a round cake tin and line the bottom with parchment paper.
Whisk eggs and sugar with an electric beater in a large bowl until mixture thickens. I actually used a small food processor, seemed to work for me. In separate bowl, combine yogurt, lemon zest, lemon curd and a pinch of salt. I left out the salt because I forgot and I am not a salt user. Just FYI. In medium food processor, finely chop the almonds until ground but still some texture. In another bowl, add the almond flour, baking powder, almonds and combine well.
Slowly stir the yogurt mixture with the egg mixture. Fold the flour mixture in and blend gently. Pour in to cake tin and bake for 30-45 minutes until cake is golden and toothpick comes out clean. After 30 minutes, cover with foil if cake appears to be getting too brown.
NOTE: if using self rising flour, only 1 tsp baking powder. For some reason, I have found using 2 tsp baking powder with almond flour helps it rise a bit better. Keep in mind that almond flour is just different but totally worth the taste!
Let cake cool completely if you can. Easier to get out! Sprinkle powdered sugar and garnish with berries.