One Ingredient Makes This Almond Cake Different

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Melt 20 g butter in the microwave and preheat the oven to 180°C (356°F).
2. Brush the melted butter over the base and sides of the tin to prevent sticking.
3. In a bowl, mix 120 g almond meal, 80 g plain flour (or buckwheat for gluten-free), 50 g sugar, a pinch of salt and 1 tsp baking powder with a fork.
4. In another bowl, whisk the remaining 50 g melted butter, 3 eggs, ½ tsp almond extract and 50 g Greek yoghurt until combined.
5. Combine the wet and dry ingredients, pour into the tin and spread evenly on top.
6. Slice the figs, arrange them around the edge and then in the centre, on top of the batter, until there are no gaps.
7. Bake for 30–35 minutes, then cool for 15–20 minutes.
8. Run a knife around the edges to loosen the cake from the tin, then remove it.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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