Directions
- 1Preheat oven to 350°F (175°C).
- 2Grease and line the bottom of a 9-inch or an 8-inch springform cake pan.
- 3In a bowl, lightly whisk together the eggs, ¼ of the sour cream/yogurt, and vanilla extract.
- 4In a large mixing bowl, combine flour, ground almonds, sugar, baking powder, baking soda, and salt.
- 5Add the softened butter and remaining sour cream to the dry ingredients.
- 6Mix on low speed until moistened.
- 7Increase to medium speed and beat for 1½ minutes to aerate.
- 8Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition.
- 9Scrape down the sides of the bowl as needed.
- 10Pour the batter into the prepared pan and smooth the surface.
- 11Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- 12The cake should spring back lightly when touched in the center.
- 13Let the cake cool for 10 minutes.
- 14Loosen the edges with a spatula, then remove from the pan and allow to cool completely before wrapping or serving.
- 15Sift powdered sugar on top (optional).
Ingredients
- 2 large eggs
- 0.6666666666666666 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1.6666666666666667 cups all-purpose flour, sifted
- 0.3333333333333333 cup unblanched almonds, finely ground
- 0.75 cup sugar
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 12 tbsp unsalted butter, softened
- powdered sugar
Equipment
8-inch springform pan9-inch springform cake panlarge bowlmixing bowlspatulaoven
Tips
- The reverse creaming method involves adding fat to dry ingredients first to produce a cake with a very fine crumb and tender texture.
- When adding the egg mixture, add it gradually in three parts, mixing well after each addition.
- Let the cake cool completely before removing it from the pan.
- Lightly dust with powdered sugar (optional).
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