Recipe adapted from Torte e Sfoglie della Tradizione
time: 10 minutes preparation + 55 minutes baking + 30 min cooling
- 480 ml (2 cups) yogurt OR what I used:
- 2 cups almond milk + 2 Tablespoons lemon juice*
- 200 g (1 cup) sugar
- 4 medium eggs
- 250 g (2 cups) whole spelt flour (recipe called for any whole grain)
- 50 g (1/2 cup) cocoa powder
- 8 g (2 teaspoons) baking powder
- 100 g (2 cups) amaretti cookies
- hand full almond flakes
- Preheat oven to 180C/350F (fan forced function). Butter a 28cm/10inch loaf baking form.
- * Prepare yogurt: Prepare two cups. Pour 1 Tbs lemon juice in each; fill it up with two cups of milk (cow's milk works too). Let it sit for about 5 minutes till the liquid becomes denser (or separated).
- In a medium bowl and using a wooden spoon, stir yogurt and sugar together.
- In a food processor with a steal blade, blend cookies till fine. In another bowl, sift and mix flour, baking powder, cocoa and cookie mill.
- In a larger bowl, using a fork, gently whisk the eggs. Mix in yogurt mixture. Using a wooden spoon, stir flour mix just till combined.
- Pour the batter into the loaf form. Drop almond flakes on top. Set it in the hot oven for about 55 minutes. Insert toothpick in the middle; if it comes out clean (or almost), the cake is ready. Let the cake cool in the form for 30 minutes.
- light and tasty loaf;
- I found the recipe in a booklet I bought in Italy;
- it called for almost 2 cups of chopped almonds added to the batter; I made that version a week ago;
- it was good...but a bit overloaded with nuts and lacking in taste;
- so today, I skipped the almonds, reduced sugar and added amaretti cookies instead;
- it worked, the texture is lighter and the taste has improved greatly;
- the recipe is so easy and fast, no big mixer nor mixing involved...I made it before breakfast;
- because I do like to have a piece of good cake for breakfast;
- the loaf stays nice for a couple days...some said it gets better.