This is fruit parfait meets strawberry shortcake meets financier. It is fresh and light and almond-y with just a touch of sweetness. The cake is dense and moist like a pound cake, but made healthier by using Greek yogurt. And I could eat the honey yogurt as a snack all by itself. It is GOOD. The fresh berries bring it all together for the perfect dessert for the warm summer evenings ahead!
Serves 8 | Vegetarian, gluten-free adaptable | Less than 45 minutes
- 1 1/2 cup almond flour
- 1 1/2 cup all purpose flour (can sub gluten/free flour)
- 2 tsp baking powder
- 1 tsp sea salt
- 1 cup non-fat plain Greek yogurt
- 3/4 cup milk
- 1/2 tsp almond extract
- 4 tbsp butter, softened
- 1 tbsp honey
- 3 tbsp coconut sugar (or regular sugar)
- 3 eggs
- For the honey yogurt
- 1 cup non- fat plain Greek yogurt
- 1 1/2 tbsp honey
- The juice of half a lemon
- 1/4 tsp sea salt
- For the berries
- Sliced strawberries
- Raspberries
- Blueberries
- Fresh mint
Preheat your oven to 350 F. Mix the almond flour, all purpose flour, baking powder, and sea salt in a large bowl and set aside. In the bowl of the stand mixer, beat the butter, honey, and sugar together on medium speed. Add the yogurt, milk, almond extract and eggs. Beat on low until just combined. Slowly add the flour mixture while mixer is on low speed until well incorporated. Divide into two 8-in round baking pans or one 13×9-in baking pan. Bake for 20-25 minutes or until toothpick comes out clean.
While the cake is cooking, make the honey yogurt. Mix together the yogurt, honey, lemon juice, and salt. Once the cakes are cool and you are ready to eat, spread the honey yogurt on top of the cake and push to the edges to let it drip down the sides. Top with berries and mint. Best when served immediately.
Time and Taste 