A moist and delicious cake made with a mix of regular and almond flour
vanilla yogurt or vanilla Greek yogurt
all purpose flour
Store bought or homemade. If you do not have this then regular all purpose flour will be fine
For the glaze
fresh orange juice
tiny drops of anise extract
or if you do not have this then 1/4 teaspoon almond extract
powdered sugar plus more for sprinkling
Preheat the oven to 350˚F (175˚C).
Spray a 9-inch round cake pan with baking spray.
Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside
Place almonds in a pan on the stove over medium low heat. Spread to a single layer. Cook, turning often until they are browned, about 5 minutes.
Remove from stove and set aside to cool.
In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended
Add the all-purpose flour, almond flour, baking powder, salt and extract. Stir to combine.
Add the oil and mix well for about 2 minutes until the oil mixes in with the batter.
Pour the batter into prepared pan. Bake for 30-35 minutes, until a cake tester (toothpick) inserted into the center comes out clean. Be careful not to over bake.
Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack so that the top of the cake is now the bottom.
If your cake is not sitting evenly, turn it over and with a serrated knife, lightly shave off the bumpy area in the middle of the cake until it is flush with the sides.
While cake is still warm, using a pastry brush, gently brush the glaze all over the cake. Keep doing this until all the glaze is gone.
Some of it will drip off, but most of it will soak in.
Sprinkle almonds over top of cake while glaze is wet and pat gently.
Allow cake to cool completely. Sprinkle with powdered sugar and serve.
The recipe comes from the Cafe Sucre Farine. I've adjusted some of the ingredients to my taste but the original is great as well.