French Yogurt Cake with Cup Measurements
My version of French Yogurt Cake with Cup Measurements is blended with almond flour, orange blossom water and orange zest.
Servings: 1 loaf cake
Ingredients
- 3 large eggs seperated at room temperature (see note)
- ½ cup + 3 tablespoons white granulated sugar
- 1 heaping teaspoon orange zest
- 1 teaspoon vanilla extract
- 1½ teaspoon orange blossom water
- ½ cup skyr or Greek yogurt
- ¾ cup avocado oil (see note)
- 1 cup + 2 tablespoon almond flour (120g)
- 1 cup + 2 tablespoon all purpose flour (136g)
- ⅛ teaspoon table salt
- 1½ teaspoon baking power
- sliced almonds to top cake
Instructions
- Preheat the oven to 350 °F
- Spray a 8x4.5 loaf pan with baking spray, place the loaf pan on a cookie sheet and set aside.
- In a medium sized bowl, whisk the egg whites until glossy and semi stiff peaks. Set aside.
- Add the sugar and orange zest to a large bowl. Use your fingers to rub and fully incorporate the zest into the sugar. (This will ensure the orange oils permeate the sugar and it will give the cake wonderful flavor)
- Add the egg yolks, the vanilla and orange blossom water and whisk well until all are fully incorporated.
- Add the skyr and whisk until fully incorporated.
- Add the avocado oil and whisk until fully incorporated.
- Add the almond flour, all purpose flour, table salt, and baking powder and whisk until there are no streaks of dry ingredients remaining.
- Using a spatula (meant for baking), carefully fold the whipped egg whites into the batter. Be gentle and do not deflate the egg white. Carefully fold until no white streaks are present.
- Pour the batter into the prepared loaf pan and use the spatula to gently level the top of the cake. Scatter the top of the cake with sliced almonds.
- Place the loaf pan (with cookie sheet) in the oven and bake for 30 minutes. At this point, if the cake is looking dark on top, lightly tent it with aluminum foil and continue baking for another 10-14 minutes, until a cake tester comes out clean.
- Remove the cake from the oven and allow to cool for 5 minutes before removing it from the loaf pan. Allow the cake to fully cool on a wire cooling rack with a thin cotton tea towel draped over it to ensure the moisture remains in the cake.
Notes
Eggs: Eggs must be at room temperature to whip properly.
Avocado oil: I love avocado oil as my neutral oil of choice because it has a richer, buttery flavor. If you don't have access to avocado oil I would recommend sunflower oil (the traditional oil of choice for yogurt cake). I have tested it with extra virgin olive oil and it is also lovely.
I found this cake to improve with age! Freshly baked it has a very faint orange flavor, whereas on day two and three it really becomes absolutely divine! My suggestion is to bake it a day before you plan to enjoy it!