Sometimes you need cake. But what happens when you are a small family? Maybe you’re like us, just the two of you at home these days. Or maybe you have small children (too small to eat cake), or perhaps you live alone. You really don’t want to bake a huge cake and stare at it for days to come (or worse, feel obliged to eat the whole thing so as not to waste it). This little gem is the answer to your cake cravings!It’s a simple, scaled down version of yogurt cake; the kind of cake that goes together in a flash, with only a couple of mixing bowls and a whisk. I baked it in a 6×2-inch round cake pan and dressed it up in the style of a Victoria Sponge cake.
The batter is flavored with almond, and the finished cake is split and filled with raspberry jam and whipped cream. I have adapted the original version of yogurt cake from Clotilde’s blog, Chocolate and Zucchini. This simple cake is wonderfully adaptable; fill it with lemon curd or pastry cream, make it a chocolate cake with the addition of cocoa powder, add flavored yogurt to the mix and serve it with some fruit. So add this one to your baking collection and enjoy some cake, anytime you like.
Raspberry-Almond Yogurt Cake
- 1 large egg
- ½ cup full fat, plain yogurt
- 6 tablespoons granulated sugar
- 2 tablespoons plus 2 teaspoons vegetable oil
- ¼ teaspoon almond extract
- 1½ teaspoons Amaretto liqueur (optional)
- ¾ cup all-purpose flour
- ¼ cup almond flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- A pinch of fine sea salt
- 6 tablespoons seedless raspberry jam
- ⅔ cup heavy cream
- Confectioner's sugar, for dusting the top of the cake
- Preheat the oven to 350°F. Butter and flour a 6x2-inch round cake pan and line the bottom with a parchment round. Butter the parchment lightly.
- In a large mixing bowl, whisk together the egg, yogurt, sugar, vegetable oil, almond extract, and liqueur (if using). In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Fold the flour mixture into the yogurt mixture, blending gently until all the dry ingredients are evenly moistened. Do not over mix. Scrape the batter into the prepared pan and bake, on the middle rack of the oven, for about 30 minutes. The cake will be golden brown and a cake tester should come out clean when inserted into the center of the cake.
- Cool on a rack for 10 minutes, then turn out onto a rack to cool completely. When cool, split the cake into two even layers.
- Whip the cream to firm peaks. Stir the jam to loosen the texture. Spread 3 tablespoons of jam on the cut surface of each cake layer. Spread the whipped cream over the bottom, jam-covered cake layer. Carefully place the top, jam-covered layer over the whipped cream. Dust the top of the cake with confectioner's sugar. Transfer to a serving plate. Slice the cake carefully with a serrated-edge knife. Store any leftover cake, covered, in the refrigerator.