Requires: 9-inch round cake pan (see tip in step 1), stand mixer (or hand beater)
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Grease a 9-inch cake pan by lightly buttering the base and sides with margarine or butter. Line the base with baking paper. Add a heaped tablespoon of 00 flour, then turn and shake the tin to coat the buttery sides of the cake pan in flour.
Tip: Anodized Aluminum cake pans are the ideal baking surface for any type of cake as they produce even heating. This creates the best possible rise, making you a confident baker.
Place the almonds in a food processor and process. The mixture should have a combination of roughly chopped and finely chopped almonds.
Using a stand mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the sugar, one tablespoon at a time, beating well after each addition, then add the almond essence.
Beat in the butter, pouring a little at a time until all combined. Add one tablespoon of the Greek yoghurt at a time, continually beating until well combined.
Use a wooden spoon to stir in the flour, one tablespoon at a time. Stir in the lemon juice, then the chopped almonds and sifted baking powder into the cake mixture.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens. Alternatively use plain (all-purpose) flour.
Pour the cake mixture into the prepared cake pan. Bake for 38 mins or until a skewer inserted in centre comes out clean. Allow the Easy Almond cake to cool in the cake pan for 10 minutes, then transfer to a cake stand to cool completely.
Dust with icing sugar (confectioners’ sugar) before serving – buon appetito.