Moist Almond Cake

Instructions

1. 1

   Toast almonds in a dry pan for 3–5 minutes until fragrant, then cool for 5 minutes.

2. 2

   Blend toasted almonds with 2 tbsp sugar, pulsing until fine (like sand texture); do not blend too long or it becomes almond butter.

3. 3

   Preheat the oven to 170°C, and line and grease your 7x7 pan.

4. 4

   Mix together the flour, baking powder, salt, and your blended almond powder.

5. 5

   Beat butter and remaining sugar for 2–3 minutes until fluffy.

6. 6

   Add eggs one at a time, mix well, and add vanilla if using.

7. 7

   Mix in milk and yogurt (or sour cream).

8. 8

   Add dry ingredients into wet ingredients and fold gently until just combined.

9. 9

   Pour into pan, add sliced almonds on top if desired, and bake 30–38 minutes at 170°C until a toothpick test shows a few moist crumbs.