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Fast Cinnamon Yoghurt Cake with Almond Flakes
Fast Cinnamon Yoghurt Cake with Almond Flakes
Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Author:
Hina Gujral
Ingredients
1
Cup
225g all purpose flour
75
g
ground almonds
100
g
caster sugar
2
eggs
4
tablespoon
50g honey
250
g
plain yoghurt
150
ml
neutral flavored vegetable oil
1
teaspoon
baking powder
1
tablespoon
ground cinnamon
For the topping
100
g
flaked almonds
Icing sugar
for dusting
Instructions
Sift flour, baking powder, cinnamon in a bowl. Mix in sugar and almond powder.
In a separate bowl, whisk together eggs, honey, yoghurt and vegetable oil.
Add the wet ingredients to the dry ones and fold gently until all moistened and combined well.
Preheat the oven at 180 degree centigrade. Grease 23cm (9 inch) round cake tin with butter and line the base with parchment paper.
Pour the batter into the prepared tin and sprinkle almond flakes on top.
Bake the cake for 35 minutes or until skewer inserted into the center of the cake comes out clean.
Allow to cool on a wire rack before serving. Before serving dust icing sugar over the cake.
Notes
Adapted from Rachel Allen’s ‘Cake’