French Almond Yogurt Breakfast Cake
A soft yogurt breakfast cake with ground almonds, vanilla, honey, eggs, and a lightly golden crumb.
Instructions
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Preheat the oven to 180°C / 350°F and line a loaf pan.
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Whisk eggs, yogurt, honey, oil, and vanilla until smooth.
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Mix flour, ground almonds, baking powder, and salt in another bowl.
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Fold dry ingredients into wet ingredients just until combined.
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Pour batter into the pan and smooth the top.
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Bake until golden and a toothpick comes out clean.
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Cool in the pan briefly before lifting out.
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Slice and serve for breakfast or snacks.
Tips
Do not overmix after adding flour; that keeps the cake soft.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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