French Almond Cake

 It's Olivia's Birthday tomorrow! Happy Birthday! Today my family had a bridal shower for Abi. I told Adria I would bring her a birthday cake. So after the shower we sang happy birthday and ate cake. She doesn't like most fruit flavors and I wanted to find a cake she would like. I had a recipe for French Almond Cake and she said she loves almond flavor. The only problem was the recipe also included fresh orange juice and zest and she hates oranges. I asked if she'd like lemon or something else. I suggested cherry. She prefered lemon. So I made altered the recipe to lemon. She took some home to Ben and he said he liked it so much he wants one for his birthday- and he wants to try the cherry version - so I will have to create that one soon. 

For the cake:

1/2 cups sliced almonds
¾ cup plain yogurt or Greek yogurt
1½ cups granulated sugar
4 large eggs
1½ cups all purpose flour
¾ cup almond flour not almond meal
3 teaspoons baking powder
¾ teaspoon salt
1 teaspoon almond extract
2 teaspoons vanilla extract
¾ cup canola oil

For the glaze:
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
¾ cup powdered sugar plus more for sprinkling
1 teaspoon vanilla extract
½ teaspoon almond extract

Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2 inch tall sides) with baking spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Place almonds in a small baking pan. Spread to a single layer. Bake for 15 minutes or until just beginning to turn pale golden brown, stirring every 5 minutes. Remove from oven and set aside to cool.

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the all-purpose flour, almond flour, baking powder, salt and extracts. Stir to combine. Add the oil and stir well. Keep stirring till smooth. This might take 2-3 minutes.

Pour the batter into prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. If the cake is getting too brown near the end and  is still not done, cover loosely with foil sprayed lightly with cooking spray to prevent cake from sticking to the foil. Be careful not to over bake. While cake is baking make the glaze. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.

For the glaze, combine the lemon zest, lemon juice, powdered sugar and extracts in a small bowl. Stir with a whisk until smooth. 

While the cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle the toasted almonds over the top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar and serve.

Gwen thought this cake looked delicious too!