As you can image the cake was a hit. Its tart, not too sweet – thanks to the yogurt addition. The almond flour makes it a dense cake (and you all know how I feel about dense, heavy cakes) and the butter balances it out by giving it a creamy, almost cheesecake texture. The best description for this cake is a rustic cake, one that you will only find in a family cookbook – comfort food baking at its best
You’ll Need :
12 tablespoons unsalted butter (1 ½ sticks)
1¼ cups sugar (3/4 for the cake, ½ for the syrup)
2 large eggs, plus one egg yolk
1⅓ cups almond flour (almond meal)
½ cup all-purpose flour
2 teaspoons baking powder
1⅓ cups plain regular yogurt
Preheat the oven to 325°F (175°C). Butter an 8×3 inch cake pan, and line the bottom with a round of parchment paper.
Grate the zest and squeeze the juice from the lemons; you should have 6 tablespoons juice. Cream together the butter and ¾ cup sugar, and the zest in a large bowl until light and fluffy. Beat in the eggs, one at a time.
Whisk the flours and the baking powder together to eliminate any lumps. Stir into the butter mixture, followed by the yogurt and 2 tablespoons of the lemon juice.
Spread in the pan. Bake for 45 to 50 minutes, or until the center springs back when pressed or a cake tester comes out dry.
Meanwhile, stir the remaining ½ cup sugar and 4 tablespoons lemon juice in a saucepan over low heat to dissolve the sugar. Cool.
Transfer the cake to a wire rack. Pierce the cake all over with a skewer and drizzle the syrup on top. Cool for 30 minutes. Invert onto the rack, remove the pan, peel off the paper, and cool completely.
The cake does shrink quite a bit once you take out of the oven, so don’t panic!