Pre heat oven at 180°C. Blend 100 g fine white sugar,
100 g almond meal with 1 egg white with a wire whisk. Set aside.
Sift the white flour and the sodium bicarbonate
together. Set aside.
Butter a 20 cm round cake mould. Set aside.
Whisk together 160 g fine white sugar with the softened
butter until very creamy. Set aside.
Using a food mixer, blend the almond meal and butter
mixtures from 1 and 4 into a uniform mix. Gradually add the almond
extract, egg yolks and blend well together. Add the yoghurt and blend
into the mix.
Gradually add the sifted white flour and sodium
bicarbonate to the mixture in the food mixer. Mix well together until
the cake mix is homogenous. Pour into the buttered cake mould. Place on
lower shelf in oven and bake for 50 minutes. Cover with baking paper and
cook for a further 15-20 minutes. Test if cake is cooked by inserting a
skewer. If it comes out clean, cake is cooked. You can add icing to your
liking.
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