Yogurt Almond Cake with Orange-Cardamom Syrup Glaze
This moist and flavourful cake is simply delicious on it's own, but the orange-cardamom glaze and sprinkle of toasted almonds give an added depth to this dessert.
Preheat oven to 350°F (180°C). Grease and line an 8-inch cake pan.
In a medium bowl, whisk together the flour, almond flour, baking powder and salt. Set aside.
In a large bowl, mix together the sugar and oil until properly combined. Add in the beaten eggs, yogurt and extracts and mix until smooth.
Using a spatula, fold in the dry ingredients into the wet batter until everything is incorporated.
Pour batter into prepared pan, and bake for 40 minutes, or until an inserted toothpick comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
While the cake is cooling in the pan, prepare the syrup glaze.
For the syrup glaze:
Add orange juice, sugar, and cardamom to a small saucepan and bring to a boil over medium-high heat, stirring frequently.
After 5-minutes, remove from heat and stir in orange zest.
Line the bottom of your cooling rack with a baking sheet to catch any drips from the glaze. Transfer the cake to the cooling rack, and pour syrup glaze evenly over the surface.
Sprinkle the toasted, sliced almonds on the warm glaze and allow cake to cool completely before serving.
Notes
If you find that the cake is browning too much in the last 15 minutes of baking, loosely tent a piece of foil on top to help protect it.
Sliced almonds don't take too long to toast. You can do this for the first 5 minutes while the oven is preheating. Keep an eye on them though, they burn quick!