I have a hard time following a recipe to the letter. I did some changes and the result was just as good 😁
I used a 9x5-inch loaf pan, but you can use a round one. And if you are not sure of the equivalent in the metric system, check this page here or the chart below. I only know that size because I bought that pan in the US. To make this cake, you will need the following ingredients:
3 medium-sized eggs
3/4 cup agave nectar, the original recipe uses granulated sugar. You can also use honey to taste
1 cup of plain yogurt, the fattier the better 😋
1/2 cup vegetable oil
1 1/2 teaspoons of vanilla extract
2 full teaspoons of baking powder
1/2 teaspoon of salt
2 cups of almond flour
1/2 cup of all-purpose flour. To note: the original recipe is done with all-purpose flour
Some butter to grease the pan
Start by preheating the oven to 190 degrees. In the meantime, grease your pan. You can line the pan with parchment paper and leave it hanging over the sides to make a sling.
Crack the eggs in a large bowl. Add the agave nectar and whisk for about 1-2 minutes until the color is uniform and the mix is frothy. Add the yogurt, oil, and vanilla extract. Whisk well to combine.
Add the flour and the salt. Stir with a large silicone spatula until no lumps are left. In the end, add the baking powder and combine well.
Transfer the batter to the pan and spread it evenly. Bake until browned. It should take about 40 minutes, depending on your oven.
Cool the cake in the pan on a rack for 10 minutes. Then lift it from the pan with the created paper sling and place it on the rack to completely cool off.
Dust with powdered sugar before slicing to be served. You can opt to cover it with a light jam or marmalade coat instead.
Bon appétit 😋😋
