Eggless almond cake is my dream dessert…moist, nutty and light. I wouldn’t call myself a baker. I get impatient with the preciseness of it, fancying myself a more on-the-go sort of cook, one that can taste and add and modify based on my whim of the day. Baking doesn’t seem to lend itself to that. It seems like a more accurate sort of art, and it tests my patience.
But my feelings about baking don’t carry over to the outcome of a baker’s efforts. I can’t get enough of sweets, and once I scratch that itch, it only gets worse. For the sake of my waistband, I do try to be disciplined, but all those rules fly out of the window during birthdays and quarantines, so can you imagine my sweet tooth craving during a birthday in the middle of quarantine?
This eggless almond cake was easy to put together for a novice baker. I borrowed from a few different recipes, as well as a good friend’s advice on how to make a baking recipe eggless. I was never good at keeping secrets, so I’ll spill the flour on this one. Greek yoghurt is the answer, and a revelation at that. This cake was light, deliciously nutty, soft and spongey and barely lasted for a day in our pantry before being polished off. Now tell me how sinfully delicious this turns out to be in your oven!
Eggless almond cake
Ingredients
Cake
- 1 cup Almonds (or a little more to get 0.75 cup almond meal)
- 1.5 cup All-purpose flour
- 2 tsp Baking powder
- 0.75 tsp Salt
- 0.25 cup Amaretto liqueur (optional)
- 0.75 cup Whole milk
- 1.5 tsp Almond essence (use vanilla essence if you don't have almond)
- 0.75 cup Unsalted butter
- 1.5 cup Sugar
- 0.75 cup Greek yoghurt
Topping
- 0.25 cup Sliced almonds
- 2 tsp Sugar
- 1 cup Water
Instructions
- Preheat the oven to 350 F.
- Grind 1 cup almonds or a little more to make ¾ cup almond meal.
- Mix all-purpose flour, almond meal, baking powder and salt in a bowl. Sift the flour once and set aside.
- Mix amaretto liqueur, milk and almond essence. Set aside.
- Use a stand mixer with a paddle attachment in low setting, and cream butter and sugar for 4 mins until it is light and fluffy.
- Add greek yoghurt and let it continue to mix for 2 mins.
- Now add the flour mixture and the milk mixture, alternating between the two.
- Pour into a greased 9’ ’cake round.
- Bake for 35-40 mins until a fork inserted in the center comes out clean.
- Toast the sliced almonds in a pan on low-medium heat for 2 mins.
- Mix 2 tsp sugar and water in a small pot and bring to boil. Let it simmer for 2 mins.
- Pour the sugar-water mixture onto the cake while the cake is still warm.
- Immediately sprinkle the toasted almonds on top.
Looks too good. can we use regular yogurt / curd instead of Greek??
Plain regular yoghurt should work fine as well, but use whole milk yoghurt so there is enough fat content in the yoghurt.
Looks yummy!!
Thanks so much! Please try it and let me know what you think 🙂
Awesome.