Hows’s it going? Wherever you are I hope the weather is beautiful. We are almost to spring and I can’t wait for warm weather, and we haven’t even had bad weather.
We are chugging along in this part of the world. Working, cooking, eating, crafting. It’s almost time for spring break and I am so looking forward to it. I don’t have any plans but I will be happy to not be on a schedule for a week.
I have finally started doing Zumba again and I am so happy. I do need to look for new shoes. Maybe cross trainers. Any good suggestions? My foot is doing great since my surgery back n December. I am hoping to get surgery on my right foot this summer so that I can become totally pain-free or as pain-free as I can get! . It’s nice to be a little active. Once the weather is warmer I am also going to try to get back to walking.
I have baked one of the most delicious cakes I have ever baked. Just hearing the word “French” lets me know that whatever it is it’s marvelous!
It’s sweet but not too sweet. The density is amazing-a bit dense but still light and fluffy.
It’s also beautiful, simple and elegant.
It’s a must bake!
- ¾ cup plain yogurt or Greek yogurt
- 1½ cups granulated sugar
- 4 large eggs
- 1½ cups all-purpose flour
- ¾ cup almond flour (almond meal)
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon almond extract
- 2 teaspoons vanilla
- ¾ cup sunflower oil, grape seed or canola oil
For the glaze:
- 1 teaspoon finely grated orange zest
- 3 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup powdered sugar plus more for sprinkling, if desired
- ½ cups sliced almonds
- Preheat the oven to 350˚F. Spray a 9-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
- Place almonds in a small skillet and toast ever so lightly. Watch them closely and stir very often because they will burn quickly if not attended to! Remove from heat and set aside to cool.
- Combine the orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
- In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
- Add the all-purpose flour, almond flour, baking powder, salt and extracts, mixing to just combine.
- Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth. This might take 2-3 minutes.
- Pour the batter into prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done. Be careful not to over bake. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
- While cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle almonds over top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar if desired and enjoy!
I just loved this dessert and so did everyone else. I think it’s going to become a family favorite that I will make over and over again.
Have a great weekend!
Source The Cafe Sucre Farine