A surprising treat with yogurt and honey: this almond cake recipe is the perfect bite for your afternoon cup of tea or coffee!
Calories per serving384kcal
2ozunsalted butter(55 g), very soft
1 ½ozalmond meal(40 g)
4,5ozunsweetened yogurt(125 g)
4,5ozself-raising flour(125 g)
Add the dry ingredients to a large mixing bowl: the caster sugar, the self-raising flour, the almond meal and a pinch of salt.
Stir well. Then add the soft butter, the egg, the lemon juice and the yogurt.
Stir the cake batter well for about 30 seconds. Don’t stir the batter for too long or you will beat the air out of the eg whites. Then add the honey to the batter as well.
Give the batter a quick last stir and then scoop the cake batter in a small buttered cake tin or dish. Sprinkle with the shaved almonds.
Bake the cake in a preheated oven at 356°F (180°C) for 30 minutes. Remove the baked cake from the oven and let it cool down fully. Then slice the cake up and serve with an extra dollop of yogurt and some honey.