RECIPE YOGHURT CAKE WITH ALMOND POWDER AND CHOCOLATE CHIPS
Almond cake with chocolate chips
Hello my foodies,
After being conquered by the almond yoghurt cake, I tried the same recipe but with chocolate chips for yesterday's snack and once again it was a success.
it's in my top three and it's becoming a staple at home.
This cake is just wow, moist, light and not very sweet. It's a must have.
I wanted to make a version with only one egg, the cake was less compact, crumbles a lot so you should not reduce the quantity of eggs or remove them but if it has no impact on the taste of the cake.
I make the almond powder myself, this allows me to leave small pieces of almonds that will give a crunchy side to the cake, it's a little extra that is not negligible.
The little ones bring even more treats and we love it.
Advantages:
- Easy to make , we just need the yoghurt pot to measure our ingredients, no need for a scale.
- Ultra soft cake, this soft side of the cake is due to the presence of yoghurt in the recipe but also almond powder, which unlike flour is more moist.
- Very little sugar, very light in the mouth.
- Perfect for the kids, they'll love it.
- Suitable for all occasions, for snacks, breakfast....
Tricks:
- Mix with a spatula (plastic spatula with a flat end).
- Stir in almond powder last.
- Eggs are important in this recipe, it serves to have a cake that holds better and more compact.
Tips for having a soft cake with a yoghurt base:
- Yoghurt, in yoghurt cake, you often hear plain yoghurt. For a super soft cake, choose instead fromage blanc, some Greek yoghurts and/or add a tablespoon of fresh cream. The higher fat content will make the cake wetter and therefore more airy.
- Corn starch is known to lighten cakes and thus bring them softness. Your choice: you can make half flour, half starch or total starch if you want to obtain an gluten-free cake for example.
- Baking soda is a little miracle product in the kitchen. And it's our secret for super soft cookiesso we use it for our cakes, too. Add a quarter teaspoon with half a bag of baking powder and you're done!
- White chocolate, if olive oil makes your cake extra tender, try also the white chocolate melted. You will thus obtain a soft aspect which remains quite compact.
- The gentle mixing avoids exciting the gluten by stirring like a little crazy. Put all the ingredients except the flour and mix in less than 6 to 8 seconds. Add the flour, baking powder and baking soda and stir very, very quickly. Of course you don't leave any lumps in your dough either...
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Apple compote, if you have chosen to flavour your yoghurt cake with apples, go for compote! It will be much lighter to make your cake swell!
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At the cooling stage, as soon as you take the cake out of the oven, cover it quickly with some aluminium foil. This will create a kind of oven and your cake will be more moist so it will be softer.
I use my 125gr yoghurt pot as a measuring unit.
INGREDIENTS:
For 25 cm moulds
- 1 Plain yoghurt 125 gr
- 3 Flour jars
- 1 Sugar jar
- 50 gr almond powder
- 1/2 Sunflower oil jar
- 2 Eggs
- 1 bag Vanilla sugar 8 gr
- Baking Yeast 11 gr
- 1pinch Salt
- Chocolate Chips
PREPARATION STEPS
- Preheat the oven to 180 °C.
- Pour the yoghurt into a bowl and keep the jar for measuring the other ingredients.
- Add sugar, flour, oil, salt, eggs, baking powder and vanilla sugar and mix.
- Add the chocolate chips and mix.
- Add the almond powder
- Mix with a maryse (a plastic spatula with a flat end) until homogeneous.
- Butter a cake tin and pour the batter into it.
- Spread chocolate chips on top of the dough.
- Bake for 30 to 40 minutes. Watch the baking by pushing the tip of a knife into the middle of the cake: if it comes out clean, it's cooked!
I hope you like it. Now it's up to you.
Tag us on instagram amourducake if you made this recipe.

