Gâteau au Yaourt à la Farine d’Amande (Almond Yogurt Cake)
Almond flour has been a pantry staple in Paris for as long as anyone can remember. It happens to be less expensive than it is here and, perhaps because of the turnover, usually quite fresh. In the States, it’s still seen primarily as an alternative to flour for people with gluten sensitivity or for the health conscious, who like it for its protein content. Almond flour provides texture and taste, and it keeps a cake moist, as almonds are naturally high in fat. It’s for this reason that I use less oil than in an all-flour yogurt cake. The downside is that almond flour cakes don’t rise quite as high. Made with equal portions of flour and almond flour, however, lets you capture the best of both worlds. This cake is light, tender and moist and lasts for days. Like the classic yogurt cake, it plays well with spices, extracts, liqueur, syrups and floral waters. Here I’ve added sliced almonds to the top, for crunch.
2 large eggs, at room temperature
1 cup whole yogurt
1 cup granulated sugar
1/3 cup vegetable, canola or grapeseed oil
1 teaspoon almond extract or 2 teaspoons dark rum
1 teaspoon orange blossom water, optional
the zest of a lemon or orange
1 cup almond flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon fine sea salt
1 cup all-purpose flour
1/3 cup sliced almonds, optional
Preheat the oven to 350F. Butter and flour a 9 x 5-inch loaf pan, or a longer French loaf pan, or line it with parchment paper.
In a large mixing bowl, whisk together the eggs, yogurt, sugar, oil, almond extract, orange blossom water and zest until smooth. Add the almond flour, baking powder, baking soda and salt and whisk thoroughly until completely smooth. Sprinkle the flour onto the batter and fold it in with a rubber spatula until no streaks of flour remain.
Pour the batter into the loaf pan, then sprinkle the top with the sliced almonds, scattering them over the entire surface.
Bake for 40- 45 minutes, or until a knife inserted in the center of the cake comes out clean.(If your oven runs hot, start checking after 35 minutes.)
From Gâteau: The Surprising Simplicity of French Cakes by Aleksandra Crapanzano. Copyright © 2022 by Aleksandra Crapanzano. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.
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