Published on January 5th, 2011 | by Kieran0
- 360g all-purpose flour
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp freshly grated nutmeg
- 11 oz (300g) Dime / Daims (great place to get them is IKEA)
- 22g ground almonds (a.k.a. powdered almonds or almond meal)
- 220g unsalted butter
- 300g granulated sugar
- 35 g light brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 250 ml plain yogurt
- Confectioner’s sugar (optional)
Preheat the oven to 180°C (350°F) and grease a 10-inch cake pan (I use one with a removable bottom).
Unwrap the Daims and chop them roughly with a knife, not too thinly: you want Daims chunks, not Daims powder. In a medium mixing-bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and ground almonds. In a smaller bowl, toss the chopped Daims with a tablespoon of the flour mixture.
Cream the butter in the food processor for 3 minutes. Add in the granulated sugar and mix for 2 minutes. Add in the brown sugar and mix for another minute. Add in the eggs, one at a time, mixing well between each addition. Add in the vanilla extract and mix again.
Add the flour mixture in three additions, alternating them with the yogurts in two additions, beginning and ending with the flour mixture. Avoid overmixing the batter. Stir in the chopped Daims, and pour the batter into the cake pan, leveling the surface with a spatula.
Put into the oven to bake for 55 minutes to an hour, until the cake turns brown and a knife inserted in the center comes out clean. Let rest for five minutes on a rack, unmold and return to the rack to cool completely. Dust the top with confectioner’s sugar if desired — and if it’s not meant to be a birthday cake!