Serves 10–12
Ingredients
3 eggs
1 cup (220g) caster (superfine) sugar
½ cup (125g) plain thick yoghurt
½ cup (125ml) grapeseed oil or vegetable oil
2 teaspoons vanilla extract
3 cups (360g) almond meal (ground almonds)
1 cup (150g) plain (all-purpose) flour
2 teaspoons baking powder
vanilla syrup
1 cup (250ml) water
1 cup (220g) caster (superfine) sugar
1 vanilla bean, split and seeds scraped
Method
- Preheat oven to 160°C (325°F). Line a 24cm (9½ inch) round springform cake tin with non-stick baking paper.
- Place the eggs, sugar, yoghurt, oil and vanilla in a bowl and whisk to combine.
- Place the almond meal in a separate bowl. Sift the flour and baking powder over and stir to combine.
- Add the flour mixture to the egg mixture and whisk to combine.
- Pour into the prepared tin and bake for 30–35 minutes or until cooked when tested with a skewer.
- While the cake is cooking, make the vanilla syrup. Place the water, sugar, vanilla bean and seeds into a medium frying pan over medium heat. Allow to simmer for 6–8 minutes or until the syrup has thickened slightly.
- Pour half the hot vanilla syrup over the hot cake and serve warm or cooled with the remaining syrup.
Cook’s notes
+ If you can’t find vanilla beans, replace with 2 teaspoons of vanilla bean paste.
This cake will remain moist for up to 5 days when stored in an airtight container in the refrigerator – in fact – it almost gets better!
This is an extract from Even More Basics to Brilliance by Donna Hay, published by Fourth Estate. AU RRP $55.00 / NZ RRP $60.00. Out now. Photography: Chris Court.
