Eggless almond cake
Moist, nutty and light 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.