Egg Yolk Cake with Almonds

Egg yolk cake with almonds is a light and fragrant loaf made with buttermilk, baked for 60 minutes at 180°C in an ordinary rectangular pan. A great way to use up leftover yolks after making a meringue or buttercream. Recommended - buon appetito!

Egg Yolk Cake with Almonds

A light egg yolk and buttermilk cake with a crisp almond topping. A great way to use up leftover yolks.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 240 g all-purpose flour
• 150 g sugar
• 60 g butter room temperature
• 3 egg yolks
• 75 ml buttermilk warm
• 1 tsp baking soda
• sliced almonds for topping

Method

 

1. Beat the soft butter with the sugar using a mixer.
2. Add the egg yolks and beat again.
3. Pour in the warm buttermilk, add the baking soda, and beat well once more.
4. Sift in the flour and fold it in quickly.
5. Grease a rectangular loaf pan with vegetable oil, pour in the batter, and generously sprinkle with sliced almonds.
6. Bake in a preheated 180°C oven for 60 minutes, until a skewer comes out dry. Cool completely.
   

Tips

• Use butter at room temperature and warm the buttermilk slightly - this keeps the batter smooth.
• Fold in the flour quickly so the cake stays light.
• Check for doneness with a dry skewer, and let the cake cool completely before slicing.