Table of Contents
Almond Flour Lemon Yogurt Cake. 1. Preheat the oven to 350°F. 2. In a large bowl, whisk together almond flour, baking powder, and kosher salt. 3. In a separate bowl, whisk together yogurt, sugar, eggs, vanilla extract, almond extract, and lemon zest. 4. Add the wet ingredients to the dry and stir to combine. Slowly fold in the ¼ cup olive oil.
In a large bowl, whisk together almond flour, baking powder, and kosher salt. 3. In a separate bowl, whisk together yogurt, sugar, eggs, vanilla extract, almond extract, and lemon zest. 4. Add the wet ingredients to the dry and stir to combine.
Heat the oven to 180C/160C fan/gas 4. Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl.
Almond Flour Lemon Yogurt Cake. Full of magnesium, vitamin E, mono-saturated fats, and protein, almonds are famously healthy nuts, which makes this cake—which works just as well as a dessert as it does a star brunch dish—a worthy addition to your repertoire. 2 ½ cups lightly packed almond flour. 2 teaspoons baking powder. ½ teaspoon kosher salt.
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