Adorable spring style cake with white sugar icing and cute rosebuds.
For the cake:
200g of sugar (about 1 1/2 cup)
80g ground almonds
250g of natural yogurt (about2 cups)
180g of flour (about1 1/3 cup)
juice of 1 lemon
1 tsp baking powder
1 tsp vanilla essence
2 tbsp linseed oil (or other odorless vegetable oil)
For the icing:
1 egg white
juice of 1/2 lemon
150g of powdered sugar (about1 1/4 cup)
Beat the eggs with the sugar until the mixture is doubled. Add yogurt, almonds, flour, baking powder, lemon juice, vanilla, and oil. Stir until smooth.
Put the dough to the cake pan and bake in the pre-heated to 180 degrees oven for 45 minutes.
Lightly whisk egg white and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined.
Chill the cake and cover with sugar icing. The cake may be sprinkled with toasted almond slices or decorated with rosebuds.
Recipe and photos by Elena Korostelev