Yogurt and Olive oil Cake with Lemon glaze

The inspiration for this tart is the popular Austrian torte called Linzer from where also the Linzer cookies come from. I love the combination of raspberries and almonds so I decided to give the tart a twist by incorporating almond flour in the dough and an almond cream that bakes with the tart shell creating a thicker crust but with two textures.

INGREDIENTS

Yield:
This recipe is for exactly a 16-inch long LOAF pan. HOWEVER if you cut the recipe in HALF, it will fit a regular size BUNDT pan.

• All purpose flour 460g = 16oz
• Almond flour 169g = 6oz
• Baking powder 29g = 1oz (7 ¼ tsp)

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• Sugar 736g = 26oz
• Eggs 552g = 19oz (10 whole+1 yolk)
• Vanilla extract 7g = 1 tsp
• Kosher salt 4g = 1 tsp

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• 0% Greek yogurt 414g = 15oz
• Lemon zest 6g = 4T
• Lemon juice 40g = 1.5oz

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• Extra virgin olive oil 313g = 11oz

GLAZE

• Powdered sugar 200g = 7oz
• Lemon juice 80g = 3oz
• Lemon zest 3g = 2T

Prepare your loaf pan by adding parchment paper to the sides and bottom or buttering and flouring your bundt pan.
Preheat the oven to 350F. I use a convection oven (air flow) but it will work just as fine in a conventional oven. Just be aware that it might take longer in the latter.
Combine eggs, sugar, vanilla and salt and mix until the eggs are just slightly fluffy. Do not over mix though, some cakes can turn out tough if the eggs are mixed for too long. Use the paddle attachment if using a stand up mixer.
Add the Greek yogurt and mix until it’s incorporated, then add the lemon juice and zest and mix again.
Sift the dry ingredients or at least aerate them by mixing them with a whisk.
Add half of the dry ingredients and mix while you drizzle in half of the olive oil. Scrape down the sides and bottom of the bowl.

Repeat with the second half of the dry ingredients and evoo. Scrape down again.
16-inch Loaf pan: bake for about 1 hour and 15 minutes. Bundt pan: bake for about 43-47 minutes. If using a conventional oven, check for doneness at the temperatures above. If a toothpick inserted in the middle comes out clean and the sides have slightly separated from the pans, then you know it’s ready.
Let the cake cool completely in the pan before unmolding.
GLAZE: To make the glaze simply combine all three ingredients.
I like to cut each slice first, dunk the top in the glaze and let it drip down the sides but you can also pour or drizzle it all over the cake.
Check out my Instagram page for a quick video on the procedure.

This cake is delicious as a breakfast or an afternoon treat with coffee or tea. Enjoy!

Yogurt and Olive oil Cake with Lemon glaze

INGREDIENTS

PROCEDURE

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