Yogurt Cake
- 6 oz butter
- ½ lb sugar
- 3 eggs
- 6 oz yogurt
- 1 ¾ oz almonds
- 6 oz all-purpose flour
- ½ tbsp baking powder
- ⅛ oz baking soda
- lemon zest , grated
- 1 pinch salt
- raspberry flavored frosting
Grease and flour a tube cake pan with a scalloped edge. Finely chop the almonds in a blender or food processor. Then beat the eggs in a small bowl. In a mixer, whip the butter with the large flat paddle at medium speed for 1 minute.
Add the sugar, a little at a time, then stop the mixer to clean the sides of the bowl, using a rubber spatula. Continue beating the butter at medium speed for 3 to 4 minutes.
Then, add eggs one at a time. If the mixture tends to clump, increase the speed and keep beating until smooth. Stop the machine and scrape the bowl a couple of times.
Beat for 3 more minutes. At the end, the mixture should have increased in volume and seem velvety.
At this point, mix in the almonds and the grated lemon rind.
Use the rubber spatula to incorporate ¼ of the sifted flour, salt, yeast, baking soda and ½ of the yogurt.
Then add the rest of the flour and yogurt.
Pour the batter into the cake mold and level off using the spatula. Bake in a 350 °F oven for about 30 minutes. Remove from the oven, and if the cake doesn’t easily separate from the sides, dip a knife in water and pass it along the edge.
Turn the cake over onto a cake rack and let cool. Brush the cake with the raspberry flavor gelatin and serve.