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Daim Cake 3 C (360g) all-purpose flour 3 tsp (1 envelope) baking powder 1/4 tsp baking soda 1/2 tsp

salt 1/2 tsp freshly grated nutmeg 11 oz (300g) Daims 1/4 C (22g) ground almonds (a.k.a. powdered almonds or almond meal) 2 sticks (220g) unsalted butter 1 1/2 C (300g) granulated sugar 1/4 C (35 g) light brown sugar 4 large eggs 1 tsp vanilla extract (I use vanilla paste from Trader Joe's) 1 C (250 ml) plain yogurt Confectioner's sugar (optional)

Preheat the oven to 180C (350F) and grease a 10-inch cake pan (I use one with a re movable bottom). Unwrap the Daims and chop them roughly with a knife, not too thinly: you want Da ims 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 suga r 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 vanill a extract and mix again. Add the flour mixture in three additions, alternating them with the yogurts in t wo 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, leveli ng 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 con fectioner's sugar if desired --