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Greek yogurt cake, almonds and lemon


Have a happy holiday?!
What happened to me?!
I took it easy and disappeared from the kitchen 🙂

Jokes aside, everything is fine here and always with a nice frenetic pace to try to close all the unfinished business before taking some time for myself. A short holiday awaits me with the friends forever to celebrate our forty years ed exorcise time that passes but that sees us anyway and always together. Six different personalities who, despite everything, still manage to share their lives. I confess, it's something that continues to amaze me every time I stop and look back and I always feel a mixture of gratitude and amazement.

In the meantime I left a breakfast dessert to those who stay at home.
A simple and moist cake, scented with lemon, to eat as is or to fill with a little raspberry jam. No butter but extra virgin olive oil as often happens in the cakes I prepare.
To those who turn up their noses thinking that it is too intense an oil, I suggest, as always, to use one with a delicate flavour. As far as I'm concerned, I tend to use oil that's more than a year old which has naturally diluted some of its flavor with the passage of time and which I no longer use to season salads or pasta raw.
A trick so to speak but which has always worked in my house, so we use up the last supplies and enjoy this year's oil with all its flavor and organoleptic qualities.
The recipe was inspired by Sarah's but if you like the lemon-almond combination I also have a lemon polenta cake in my archive which wasn't bad…

Greek yogurt cake, almonds and lemon

100 g of type 1 flour (Gentil Rosso wheat)
50 g of almonds
100 g of granulated sugar
80 g extra virgin olive oil (delicate)
150 g of whole Greek yogurt
3 eggs
1 lemon (juice and zest)
1 pinch of salt
2 teaspoons of baking powder

for the icing
1 level tablespoon of Greek yogurt
100 g of icing sugar
a few tablespoons of lemon juice

Whip the eggs with the sugar using an electric whisk or a planetary mixer. Add the oil, yogurt and grated zest and lemon juice.
Finely chop the almonds (without removing the film that covers them) in an electric food grinder.
Separately, sift the flour with the baking powder and a pinch of salt. Add the flour and chopped almonds to the egg mixture and mix until the mixture is well blended.
Pour the mixture into a 20×20 cm pan lined with baking paper and bake for about 35-40 minutes, or until colored (always test with a toothpick).
Allow the cake to cool on a wire rack, separately mix the ingredients for the icing and, when the cake is lukewarm, pour it over the top.
Leave to cool completely before serving.

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