Super-moist yogurt cake with all the flavours of a Swedish cardamom bun
- 150 g Greek yogurt thick and full-fat preferred
- 3 large eggs room temp
- 1/2 tsp pure vanilla extract
- 1/2 tsp pure almond extract or 1 tsp vanilla
- 40 g butter melted; or ghee, coconut oil or mild olive oil
- 200 g fine almond flour
- 75 g granulated erythritol see notes
- 1.5 tsp baking powder
- .35 tsp salt
- 1 tsp ground cardamom Or 4 pods, seeds finely ground
- 3 tbsp 'brown sugar' erythritol see notes
- 40 g powdered erythritol see notes
- 1 tbsp almond milk
- .5 tsp ground cardamom pr 2 pods, seeds finely ground
- .25 tsp ground cinnamon
- 2 tbsp flaked almonds toasted for 10 minutes in the preheating oven until lightly golden
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Preheat the oven to 160C fan/350F. Line a loaf tin with non-stick parchment paper
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Add all cake ingredients to a medium mixing bowl and whisk together with electric hand beaters for 2 minutes. Start slowly then gradually increase the speed.
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Stir together the spice layer ingredients.
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Scrape one third of the batter into the lined tin. Sprinkle on half of the spice mix. Add another third of the batter and sprinkle over remaining spice mix. Cover with the remaining batter and gently smooth the top.
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Place the tin in the centre of the preheated oven. Bake for 50 minutes. Remove from the oven and leave to cool on a cooling/baking rack until room temperature.
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Add all dry ingredients to a small mixing bowl, gradually mixing in the almond milk to make a thick but spreadable icing that will gently tumble down the sides of the cake. Sprinkle over the toasted flaked almonds.
Cinnamon Roll variation: make this more of a cinnamon roll cake if you wish by swapping out the ground cardamom for cinnamon.
Sugar version: swap out the erythritol for granulated and powdered real sugar, adding a little less than called for to account for sugar's sweeter taste.
Buttercream icing: Beat 40g of soft butter with 80g confectioner's sugar and spices, adding a few drops of milk as necessary. This will be a spreadable rather than "draping".
Keeping: Store in an airtight container or closely wrapped. This cake will keep well for up to three days in a cool kitchen. Store in the fridge if your kitchen is above 18C to slow any spoilage or if keeping beyond three days. Sliced cake may be frozen. Defrost at room temperature.