AMARETTO YOGHURT CAKE

Light cakes are always much appreciated as, then, I generally don't use my whole stock of goods at once, thus meaning that no big expenses have to be made, but also because they give a lot of pleasure without enlarging the waistline of the whole family!...

This cake is very simple, yet very enjoyable. It's fluffy airy texture and amaretto flavor make it a very yummylicious and delicate cake for all occasions (children's 4 o'clock treat, sweet temptation, dessert, etc...). It is humble, but it will nonetheless be very successful!

This recipe was adapted by Nic from Bakingsheet (www.bakingsheet.blogspot.com, an interesting blog dedicated to the baking world) who took it from a recipe for Chocolate Marble Cake by Alice Meldrich (Chocolate And The Art Of Low-Fat Desserts). And it was then my turn to personalize this readapted recipe...

Ingredients:
300g Plain white flour
1 Tsp Baking powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
180-220g Castor sugar (I used 180g)
1 Egg (~50g)
70g Unsalted butter, at room temperature
1-1 1/3 Cup (~280g) Plain yoghurt
1 Tsp Almond extract
Powder sugar

Method:
1. Peheat the oven to 180°C (350°F).
2. In a bowl, sift together the flour. baking powder, baking soda and salt.
3. Cream the butter with the sugar, until light and fluffy.
4. Add the egg and beat well until blended.
5. Mix in the yoghurt and almond extract.
6. Stir in the dry ingredients in batches until totally combined.
7. Spread evenly into a greased 22cm (9") round (springform) tin.

8. Bake for about 30-35 minutes or until a skewer inserted in the middle of the cake comes out clean.
9. Let cool and sprinkle with powder sugar.

Remarks:
You might need to use a little more yoghurt so be sure you have some left on stock, but normally this quantity should be ok.
You can also use nonfat yoghurt if you wish.
Other tastes can be used (vanilla, lemon extract, coffee extract, rum extract, etc...). This cake is quite adaptable when it comes to adding other ingredients or different flavors...

Serving suggestions:
Eat the cake at any time or as a light dessert cake served with fresh red fruits (strawberries, raspberries, etc...).

(Yoghurt -Pic by www.deliaonline.com)