Almond Cake

Such a beautiful and deliciously addicting cake that's super moist and not as sweet as you would think considering that it has sweetened condensed milk drizzled all over the top. YUM!

Ingredients:

2 eggs

1 tsp vanilla

1/2 cup granulated sugar

1/4 cup vegetable oil

1/2 cup plain yogurt

6 oz Puck Cream (ishta), in place of this you can add more yogurt or sour cream

1 cup coarse semolina flour

1.5 cups almond flour

1 tsp baking soda

1 tsp baking powder

1 tbsp tahini, for lining the pan

for the topping:

3/4 cup sliced almonds, before baking

7 oz sweetened condensed milk, after baking

Directions:

In a stand mixer, beat the eggs, sugar, and vanilla. Add the oil, cream, and yogurt. Mix well. Add the dry ingredients. 

Brush the tahini on the bottom and edges of an 8 inch round pan. This gives the cake a delicious nutty taste. Pour the batter in the pan. Garnish the cake with the sliced almonds. 

Bake on 350 degrees for 30 minutes. 

Once the cake is out of the oven, poke holes all over and drizzle the condensed milk until absorbed. Allow the cake too cool completely before slicing to avoid crumbling. Enjoy. Store in the fridge. 

Source: Fufu's Kitchen