Almond Cake with Yogurt and Lemon

If you are avoiding gluten, this recipe is perfect for you. The cake is juicy and quick to prepare, and the addition of olive oil is the cherry on top that makes it even more delicious and interesting. If youre not overly enthusiastic about olive oil, you can substitute it with melted butter, regular or coconut oil.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 250 g Nuts, almonds

  • 2 teaspoons Baking powder

  • 1 pinch Salt, table

  • 240 ml Yogurt, plain, from whole milk

  • 100 g Sugar, white

  • 2 piece Egg, fresh

  • 1 teaspoon Vanilla, extract, imitation

  • pieces Lemon, fresh, without shell

  • 60 ml Oil, olive

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. In a bowl, mix almond flour, baking powder, and salt. In another bowl, smoothly mix yogurt, sugar, eggs, lemon zest, and vanilla extract.

  2. Pour the wet mixture into the bowl with the dry ingredients. Mix until you get a uniform batter without lumps, then slowly mix in the olive oil.

  3. Line the bottom of a springform pan (20 cm in diameter) with parchment paper and grease the sides with oil. Fill it with the prepared batter, spreading it evenly over the entire surface and smoothing the top. Bake the cake in the middle of the oven for about 35 minutes. The cake is done when the top turns golden brown and a toothpick inserted into the center comes out clean.

  4. Let the baked cake cool completely. Before serving, dust it with powdered sugar and decorate with lemon or lime zest.

Nutrition Information (Per 100g)

  • Calories: 402.58 kcal
  • Fat: 26.52 g
    • Saturated Fat: 2.18 g
  • Carbohydrates: 30.68 g
    • Sugars: 20.98 g
  • Protein: 13.46 g
  • Fiber: 5.94 g