Gâteau colombier de Pentecôte
Cake
1¼ cups granulated sugar
¾ cup plain yogurt
¾ cup vegetable oil
4 large eggs
½ teaspoon almond extract
2½ teaspoons vanilla extract
1½ cups flour
¾ cup almond flour
1 tablespoon baking powder
½ teaspoon salt
½ cup chopped candied orange peel (optional)
Orange glaze
¼ cup orange juice
1½ teaspoons vanilla extract
2 teaspoons finely grated orange zest
1 cup powdered sugar plus more for dusting
½ cup sliced almonds (lightly toasted)
Directions:
Preheat the oven to 350˚ Grease a 9-inch round cake pan with baking spray and line bottom with parchment paper.
In a large bowl, whisk the sugar, yogurt, oil, eggs and extracts until smooth. Add the flour, almond flour, baking powder and salt. Stir to combine and then fold in orange pieces (if using) – do not overmix.
Pour batter into prepared pan and place in oven. Set timer for 35 minutes.
While cake is baking, make the orange glaze: In a small bowl, whisk the orange juice, vanilla extract, orange zest and powdered sugar until combined.
Check on the cake after 35 minutes. If the edge of the cake is looking dark and center is undercooked, cover outside with foil.
Baking time is roughly 35-45 minutes or until the cake feels springy and a toothpick comes out clean. Do not overbake. Allow cake to cool slightly then turn upside down out of the pan onto serving plate. While still warm, spread the glaze all over the cake (the cake will absorb most of it).
While cake is wet, sprinkle toasted almonds over top and then dust with remaining confectioners' sugar before serving. To add a Pentecost element to the cake, cut out a shape of a dove and place it in the middle of the cake before dusting (as shown in picture).