¾ cup plain yogurt or Greek yogurt (room temperature)
1 cup caster sugar
4 large eggs (room temperature)
1½ cups plain flour (I used Shipton's Cake & Pastry Flour)
¾ cup almond flour
3 teaspoons baking powder
¾ teaspoon salt
1 teaspoon almond extract (best you can get, e.g. Nielssen Massey)
2 teaspoons vanilla extract (best you can get, e.g. Nielssen Massey)
¾ cup sunflower oil
For the Glaze:
finely grated orange zest from one orange
3 tablespoons fresh orange juice
1 teaspoon vanilla extract
½ teaspoon almond extract
¾ cup icing sugar plus more for sprinkling
½ cup sliced almonds
1. Preheat oven to 175˚C. Spray a 9-inch round cake pan (with at least 2 inch tall sides) with baking spray or butter base and sides. Line the bottom of the pan with parchment paper and spray/butter parchment paper lightly. Set aside.
2. Arrange sliced almonds in a single layer on a baking tray line with parchment and bake for 15 minutes or until just beginning to turn pale golden brown, stirring every 5 minutes. Remove from oven and set aside to cool.
3. Combine the orange zest, orange juice, icing sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
4. In a large bowl, combine the yogurt, sugar, and beaten eggs, stirring until well blended. A manual whisk is sufficient for this recipe and this should take just a minute or so.
5. Sieve in and add the flour, almond flour, baking powder, salt and extracts to the yoghurt mixture. Stir to combine, (do not overstir as the gluten formation will result in a less softer crumb).
6. Add the oil and stir to combine. If the mixture separates, don't worry, keep stirring till smooth, (2-3 minutes).
7. Pour the batter into your prepared pan and bake for 35-45 minutes until the cake feels springy to the touch in the center and a toothpick inserted into the centre comes out clean. Timing will depend on your oven so start checking after 30 minutes or so and cover loosely with foil if you see it 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.
8. Whilst the cake is still warm, carefully use a tooth pick to pierce the cake all over, (ensuring you don't pierce all the way through the cake) and then using a pastry brush, gently brush the glaze all over the cake until the glaze is all gone. Some of it may drip off, but most of it will soak in.
9. Lastly, sprinkle the toasted almonds over the top of the glazed cake whilst it is still wet and pat gently. Allow the cake to cool completely before sprinkling with a final touch of icing sugar and serve with a good cup of tea!