This recipe is adapted from The New York Times, but as usual we improvised. We upped the lemon and used finely ground almonds in place of the almond flour, which we didn’t have on hand. (We pulsed skinless almonds in the food processor. Be careful not to process too much or else they will turn into almond butter.) It’s dense, rich and moist and contains no butter making it ideal for some vegetarians. It contains yogurt, white chocolate and loads of lemon. And with no icing, is perfect for breakfast or dessert.
1 Position a rack in the middle of the oven. Lightly grease a 9-inch round metal cake pan with olive oil and line the bottom with a round of parchment paper.
2. To melt the white chocolate, place chocolate in a large, oven-safe mixing bowl. Place in the oven while preheating or in the microwave, to melt. Watch it carefully and whisk to combine as it melts.
3. Let the bowl cool until just warm. Add the olive oil to the white chocolate and whisk until well combined. Whisk in the eggs and mix well. Whisk in the sugar, yogurt, lemon zest, lemon juice and vanilla until well combined. Add the almonds, baking powder, salt and nutmeg to the bowl. Whisk well.
4. Add the flour and gently whisk just until the batter is evenly mixed with no lumps remaining. Scrape the batter into the prepared cake pan and tap the pan on the countertop to force out more air bubbles. Bake until golden brown and a cake tester comes out clean, 40-45 minutes.
5. Let the pan cool on a wire rack for 15 minutes, then run a table knife around the edge of the cake pan to loosen the cake. Invert the cake onto a large plate. Sift with powdered sugar.
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