100 gr blanched almonds, ground
400 gr self-rising flour
¼ tsp salt
250 gr DODONI fresh cow’s butter, at room temperature
200 gr authentic DODONI Greek yoghurt, full fat 8%
2 tbsp cognac
2 tsp vanilla extract
350 gr sugar
80 gr roasted almonds, chopped
Icing sugar, sifted (for serving)
Weigh all the ingredients and make sure to let the butter and eggs come to room temperature.
In a bowl mix the blanched almonds, flour and salt.
In another bigger bowl whip the DODONI fresh cow’s butter for 1-2 minutes, until fluffy. Add the authentic DODONI Greek yoghurt, cognac and vanilla extract and whip for another minute.
Add the sugar and whip for 1-2 more minutes. Gradually add the eggs one by one, whipping well after each one until they’re well
Add the flour mixture and mix gently using a rubber spatula until the two mixtures are combined. Lastly, add the roasted almonds evenly into the final mixture.
Pour the final mixture in a greased and lightly floured round cake pan (22cm diameter). Bake in preheated oven at 175°C for about 50 minutes. Let it cool for 10 minutes and remove from pan.
Let the cake come to room temperature (about 2 hours later), sprinkle with lots of icing sugar and serve.