I have adapted this from a recipe by Mary Berry. Far be it from me to suggest that Mary Berry’s cakes can be improved upon, but when I made her almond cake from The Aga Book the other week, whilst I enjoyed it, it just wasn’t quite almondy enough for my taste. So I swapped the quantities of ground almond to flour and replaced one egg with 150ml of yoghurt and Bob’s your uncle, it turned out to be just what I was longing for.
175g softened butter
175g caster sugar
150ml natural yoghurt ( I use Greek yoghurt)
1 tsp almond extract
200g ground almonds
100g plain flour
1 tsp baking powder
25g flaked almonds for the top of the cake
Beat the butter and the sugar together until light and fluffy. Add one egg at a time, whisking well between each addition. Add the yoghurt and the almond extract and beat well.
Add the ground almonds, flour and baking powder and fold in carefully.
Pour into a greased and lined 20cm cake tin and sprinkle with the flaked almonds.
Bake in a preheated oven at 160°c, gas mark 3, or on the grid shelf on the floor of the Baking Oven of the Aga for about 1 hour until golden and a skewer comes out clean.