Almond yogurt cake with PAMA pomegranate liqueur

By exdircomp

Ingredients

• 1 1/2 cups flour
• 1/2 cup ground almonds (I like Trader Joe's almond meal)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1 cup sugar
• 1 cup plain yogurt
• 1/3 cup canola oil
• 1 tsp almond extract
• 4 Tbsp PAMA pomegranate liqueur, divided
• 1 cup confectioner's sugar, sifted

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray.

In a large bowl, whisk together the flour, ground almonds, baking powder, baking soda and salt.

In another bowl, combine the eggs, sugar, yogurt, oil, almond extract, and 1 Tbsp PAMA pomegranate liqueur. Add the wet ingredients to the dry ingredients and combine well. Pour the batter into the prepared pan and bake about 40 minutes or until the top is golden brown and a tester comes out clean.

While the cake is in the oven, stir the remaining PAMA with the powdered sugar to make the glaze. It should be the consistency of heavy cream; if it's too thick, add a tiny bit more PAMA until you have the right consistency.

Cool the cake in the pan about 2 minutes, then remove to a rack to cool. Under the rack, put newspaper, paper towel or foil to catch the drips. Spoon or pour the glaze over the cake and spread gently with the back of a spoon so it reaches the edges and drips down the sides. When the cake has cooled completely and the glaze has set a bit, move the cake to a serving plate.