Almond yogurt cake, Gâteau au Yaourt à la
Farine d’ Amanda pg. 8.
The author describes this as light, moist and tender…why she took the words right out of my mouth! This is such an apt description of the cake that it can’t be improved upon. I made half the cake in a 5 cup mold and it baked in under 15 minutes. The cake has approximately half almond flour and half all purpose. Two slight additions to the cake, I shaved some almond paste into the batter and added flaked almonds to the top and base. This is a one bowl cake and comes together very rapidly. Your oven needs to be a temperature before mixing the cake. I would make again.
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