Spiced Almond Cake
I love using ground almonds when baking. The inspiration for this almond cake came from a dessert I had in a Mediterranean restaurant last time I was in London. Greek yoghurt and a few spices are added to the almonds for an interesting Middle Eastern feel. This cake is also gluten free.
(21cm round cake)
200g ground almonds
180g brown sugar
Pinch of salt
70g unsalted butter- cold, cubed
½ cup plain Greek yoghurt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground cardamom seeds
Handful raw (unsalted) whole almonds
Pre-heat oven to 180 degrees celcius.
In a large bowl, mix ground almonds, brown sugar and salt. Rub in the butter with your fingertips until the mixture resembles fine crumbs.
In a prepared cake tin (lined with baking paper or greaseproof), put half of the almond mixture and press down to create a base.
Add spices, egg and yoghurt in the remaining mixture and combine well.
Pour over the almond base in the tin. Smooth the top and decorate with whole almonds.
Bake for 35-40 minutes.