Almond Pastry Cake
200 g softened butter,
260 g fine white sugar,
100 g almond meal,
1 egg white,
1 teaspoon almond essence,
4 egg yolks,
2 cups plain yoghurt,
260 g white flour,
1 teaspoon sodium bicarbonate,
Icing for finish.
Pre heat oven at 180°C. Blend 100 g fine white sugar, 100 g almond meal with 1 egg white with a wire whisk. Set aside.
Sift the white flour and the sodium bicarbonate together. Set aside.
Butter a 20 cm round cake mould. Set aside.
Whisk together 160 g fine white sugar with the softened butter until very creamy. Set aside.
Using a food mixer, blend the almond meal and butter mixtures from 1 and 4 into a uniform mix. Gradually add the almond extract, egg yolks and blend well together. Add the yoghurt and blend into the mix.
Gradually add the sifted white flour and sodium bicarbonate to the mixture in the food mixer. Mix well together until the cake mix is homogenous. Pour into the buttered cake mould. Place on lower shelf in oven and bake for 50 minutes. Cover with baking paper and cook for a further 15-20 minutes. Test if cake is cooked by inserting a skewer. If it comes out clean, cake is cooked. You can add icing to your liking.
Madeleine's recipe :Almond Pastry Cake
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe