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piece of Almond Ginger Yogurt Cake on a fork in front of a piece of cake with rest of cake in background

Almond Ginger Yogurt Cake

A simple, tasty cake that takes only minutes to prepare. Make it as written, with candied or crystallized ginger, or substitute oranges or lemons as described in the note below.

Course Dessert
Cuisine American, French
Keyword almonds, ginger, yogurt
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Author Laura

Ingredients

  • 1 & 1/4 cup all-purpose flour 150 g/5 oz
  • 1/2 cup almond flour 48 g/1 & 5/8 oz
  • 1/2 cup granulated sugar 96 g/3 & 1/2 oz
  • 1/4 cup packed brown sugar (either light or dark) 53 g/1 & 1/5 oz
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup plain yogurt, preferably full fat or lowfat 113 g/4 oz
  • 3 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup flavorless vegetable oil (canola, avocado, etc.) + more for oiling pan 60 ml/2 fl. oz
  • 1/4 cup olive oil 60 ml/2 fl oz
  • 1/2 cup candied or crystallized ginger, chopped 92 g/3 & 1/4 oz See note about size of pieces & amount or substitutions if you prefer a different flavor profile.
  • 1 tablespoon powdered sugar (optional)
  • berries or fruit salad (optional)

Instructions

  1. Preheat oven to 350° F/180°C. Oil the bottom and sides of the pan, then place a parchment round on the bottom. Set aside.

  2. Whisk together the flours, sugars, ground ginger, baking powder and salt in a medium bowl.

  3. Using a larger bowl, whisk together the yogurt, eggs, vanilla extract, and oils.

  4. Add the dry ingredients to the wet ones, and stir only until the ingredients are combined and no dry ingredients are visible.

  5. Pour the batter into the pan, sprinkle the chopped candied or crystallized ginger, and bake for approximately 25 minutes, until a toothpick or other tester comes out dry, with just a few crumbs adhering to it.

  6. Cool the cake on a wire rack for approximately 15 minutes. While it is still warm, unmold the cake by flipping it onto the wire rack, then inverting it onto a platter so the chopped candied or crystallized ginger is on the top. Once it is cool, you may dust the top with powdered sugar, using a small sieve.

Recipe Notes

  • If you prefer to butter or spray the pan, instead of using oil, that's fine. 
  • I used a lot of candied ginger, which I tossed in sugar to turn it into crystallized ginger. Also,  I like to get a decent-sized chunk with a forkful of cake, so I left the chopped pieces rather large. If you prefer a more subtle ginger taste, use less and/or chop it more finely. 
  • Given the sugar on the ginger, I decided not to use powdered sugar on this cake. If I was using ginger, orange, or lemon that had less of a sugar coating, I might well add powdered sugar on the cake after it cools. 
  • If you prefer another flavor other than ginger, perhaps orange or lemon, eliminate the ginger (ground and candied/crystallized) and instead use a candied or crystallized version of those and a teaspoon or so of their grated rind rubbed into the granulated sugar.