Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
196
High
Nutrition per serving
Calories2551.3 kcal (128%)
Total Fat134.6 g (192%)
Carbs306.2 g (118%)
Sugars198.5 g (221%)
Protein38.8 g (78%)
Sodium1065 mg (53%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 sticksbutter
softened, more for buttering pan
2 cupsall-purpose flour
sifted, measured after sifting
½ teaspoonsalt
1 ½ cupsgranulated sugar
7 ouncealmond paste
tube
4egg yolks
room temperature
1 teaspoonalmond extract
1 cupwhole milk plain greek yogurt
1 teaspoonbaking soda
Confectioners’ sugar
for sifting over cake
Instructions
Step 1
Preheat oven to 325 degrees. Butter sides and bottoms of 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
Step 2
Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
Step 3
Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners’ sugar on top and slice like pie.
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