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Almond Cake Recipe with Yogurt & Honey
A surprising treat with yogurt and honey: this almond cake recipe is the perfect bite for your afternoon cup of tea or coffee!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories per serving 384 kcal
Ingredients
- 2 oz unsalted butter (55 g), very soft
- 3 tbsp caster sugar
- 3 tbsp honey
- 1 ½ oz almonds (40 g), peeled
- 1 large egg
- 4,5 oz unsweetened yogurt (125 g)
- 4,5 oz self-raising flour (125 g)
- 1 tbsp lemon juice
- 1 tbsp shaved almonds
- salt
Instructions
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Add the peeled almonds to the bowl of the Cook Processor fitted with the MultiBlade.
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Close the lid and press Pulse for 30 seconds until the almonds are quite fine. Remove the MultiBlade and replace it by the StirAssist. Then add the dry ingredients: the caster sugar, the self-raising flour and a pinch of salt.
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Close the bowl and press Quick Stir for 10 seconds. Then add the soft butter, the egg, the lemon juice and the yogurt.
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Close the bowl and set the time at 1 minute. Press Start and adjust the speed to 3. Then add the honey to the batter.
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Close the bowl and press Quick Stir for 10 more seconds. Scoop the cake batter in a small buttered cake tin or dish. Sprinkle with the shaved almonds.
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Bake the cake in a preheated oven at 356°F (180°C) for 30 minutes. Then remove the baked cake from the oven and let it cool down fully. Slice the cake up and serve with an extra dollop of yogurt and some honey.
