Cold weather is back but I am not complaining here, I love Autumn. It’s not too hot but not too cold and the colors are beautiful outside. Plus, in a week and a half, I’ll be enjoying summer on an island. I have no right to complain.
(But if those people that are fixing our roof could be a little less LOUD, that would be perfect. My sweet little daughter can’t sleep with all that noise. And she needs to sleep for MY mental sanity. LET HER SLEEP.)
Back to our cake. Is it an autumnal cake ? No idea. I baked it this summer and forgot about it. I found the picture while emptying my SD card. It is a yogurt cake, meaning simple, easy and fun.
CAN YOU SEE HOW MOIST IT IS ? AND HOW SOFT ? Can you tell a cake is soft? I am not sure but it really was. Just look at it.
I added almonds because it was fun but in fact it adds a little bit of a crunch that is very nice.
Banana and almond yogurt cake (serves 6 to 8) :
- 3 very ripe bananes
- 3 eggs
- 1 yogurt + the pot
- 3 pots flour
- 1 pot sugar
- 1/2 pot oil
- 1 tsp vanilla flavouring
- 1 pack baking powder
- 60g slivered almonds
Preheat your oven at 180°C (350°F).
Beat the eggs, sugar and yogurt all together until you get a bubbly batter. Add the oil, vanilla and baking powder + flour gradually. Mix well.
Smash your bananas in a bowl with a fork and add to the rest of the batter. Mix again.
Put into a cake tin and put almonds on top of the cake.
Bake 30 minutes at 180°C (350°F), let it cool before eating it !