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Moist and tender cake with yoghurt and almonds!

Yoghurt Cake with Mangoes and Cream

Moist and tender cake with yoghurt and almonds!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Makes: 9 x5 loaf
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Ingredients
  

  • 1 and 3/4 cup all-purpose flour
  • 1 and 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/3 cup ground almonds
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup oil vegetable oil / mild olive oil or a mix of both
  • 3 tbsps honey
  • 1 cup plain yoghurt

Instructions

  • Preheat the oven to 175 C. Lightly grease a 9x5 inch loaf tin, then line with baking paper and leave a little overhang for easy removal. Grease the paper too, then set aside.<br></br>
  • In a large bowl, sift the flour, baking powder and baking soda. Stir in the almonds and sugar. Set aside.<br></br>
  • In a mixing bowl, combine the eggs, vanilla, oil and honey. Whisk well, then add the yoghurt, stirring till smooth.<br></br>
  • Fold in the flour mixture and if the batter feels too lumpy or thick, beat with a hand mixer till smooth.<br></br>
  • Pour into the prepared cake tin and bake for 50 mins to 1 hour until a toothpick poked in the center comes out clean. The cake will rise fairly tall and you may need to cover the top loosely with foil to prevent excess browning. Remember to also rotate the tin halfway through the baking time so that it's evenly cooked.<br></br>
  • Allow the cake to cool in the tin for 15 minutes, then lift out and place on a wire rack. Peel off the sides of the paper and let the cake cool completely before slicing. Serve with fresh cream and chopped mangoes for a great summer dessert!

Notes

*You can also bake this cake in an 8" round cake tin. The baking time will be lesser, about 45 mins. Start checking for doneness at 35 mins.
*I haven't made this cake without eggs, but you can use about 1/3 cup milk instead or enough to make a thick, but spreadable batter. Let me know if you try it :)