French Yogurt Cake
Ingredients
Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
1 tbsp softened butter for the pan
1 cup (130g) all-purpose flour
1/2 cup (60g) almond flour
2 tsp baking powder
1 tbsp lemon zest
1/2 tsp salt
1/2 cup of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
3 large eggs
1/2 cup neutral vegetable oil
Method
- Centre oven rack & preheat the oven to 175°C
- Whisk together the flours, baking powder and salt in a large bowl
- Put the sugar in a medium bowl with the zest and rub with your fingertips until sugar is moist and aromatic
- Add the Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt , and eggs. Whisk until blended, then add the oil and whisk until emulsified
- Pour the wet ingredients over the flour mixture and fold with a spatula or wooden spoon until no flour is visible
- Scrape the batter into the pan and bake for 50-55 minutes, or until cake is golden brown and beginning to pull away from the sides of the pan
- Transfer pan to rack and cool for 5 minutes. Run a blunt knife around the edges before unmolding onto a rack to cool
