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flour ground blanched almonds baking powder salt lemon milk yogurt sugar eggs olive oil powdered sugar freshly squeezed lemon juice
Viewed: 66 - Published at: 7 years agoIngredients
- 1 cup unbleached all-purpose flour
- 1/2 cup finely ground blanched almonds
- 2 teaspoons baking powder
- 1 dash salt
- Tablespoon 1-2 T fresh basil, thinly sliced
- freshly grated zest of 1 lemon
- 1/2 cup plain, whole milk yogurt - stirred
- scant 1 C sugar
- 3 eggs
- 1/2 cup olive oil (may use 1/4 C regular and 1/4 C basil olive oil if available)
- 1/4 cup powdered sugar, stirred
- 1/4 cup freshly squeezed lemon juice
Method
- Preheat oven to 350°
- Grease a 9-inch round cake pan with butter.
- In a medium bowl, whisk together the flour, almonds, baking powder, and salt. Add lemon zest and basil and whisk to mix thoroughly.
- In a large bowl, combine the yogurt, sugar and eggs, stirring to mix well.
- Add the flour mixture and stir just to combine.
- Add the oil and stir well. Pour into the prepared pan.
- Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes.
- In a small bowl, whisk together the powdered sugar and lemon juice.
- Remove the cake (after the 15 minutes) and place on a cake rack. Using a toothpick or cake tester, poke several tiny holes in the top of the cake. Using a pastry brush, slowly brush all syrup over the cake.
- Allow to cool completely. Serve with one basil leaf a top each slice and a dollop of creme fraiche.
