Italian almond cake with yogurt and lemon

Ingredients for 1 servings:

• 3 eggs
• 180 g sugar
• 130 ml oil, tasteless
• 150 g natural yogurt
• 1 lemon peel, finely grated
• 200 g almonds, ground
• 100 g flour
• 1 pinch of salt
• 1 packet of baking powder
• 50 g cornstarch
• 1 packet of vanilla sugar
• powdered sugar
• Cocoa powder, unsweetened

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

Almond cake with yogurt

First, mix the ground almonds with salt, baking powder, flour, and cornstarch to ensure the ingredients are evenly distributed throughout the batter. In another bowl, mix the yogurt, eggs, vanilla sugar, sugar, oil, and lemon zest until creamy. Then add the almond mixture, stir briefly, and the cake batter is ready. I baked the cake in a 20 cm diameter baking ring, but you could also use a springform pan. Bake the cake for 40-45 minutes at 165°C (top/bottom heat). After baking, let it cool slightly before removing it from the pan. Now all that’s left to do is decorate the cake, and it’s ready. I dusted it with powdered sugar and then used a stencil to spread cocoa powder on top. You can decorate the cake however you like.