Ginger Yogurt Cake

Ingredients

• 1 & 1/4 cup all-purpose flour 150 g/5 oz
• 1/2 cup almond flour 48 g/1 & 5/8 oz
• 1/2 cup granulated sugar 96 g/3 & 1/2 oz
• 1/4 cup packed brown sugar (either light or dark) 53 g/1 & 1/5 oz
• 1 teaspoon ground ginger
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup plain yogurt, preferably full fat or lowfat 113 g/4 oz
• 3 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup flavorless vegetable oil (canola, avocado, etc.) + more for oiling pan 60 ml/2 fl. oz
• 1/4 cup olive oil 60 ml/2 fl oz
• 1/2 cup candied or crystallized ginger, chopped 92 g/3 & 1/4 oz See note about size of pieces & amount or substitutions if you prefer a different flavor profile.
• 1 tablespoon powdered sugar (optional)
• berries or fruit salad (optional)

Instruction

1. Preheat oven to 350° F/180°C. Oil the bottom and sides of the pan, then place a parchment round on the bottom. Set aside.
2. Whisk together the flours, sugars, ground ginger, baking powder and salt in a medium bowl.
3. Using a larger bowl, whisk together the yogurt, eggs, vanilla extract, and oils.
4. Add the dry ingredients to the wet ones, and stir only until the ingredients are combined and no dry ingredients are visible.
5. Pour the batter into the pan, sprinkle the chopped candied or crystallized ginger, and bake for approximately 25 minutes, until a toothpick or other tester comes out dry, with just a few crumbs adhering to it.
6. Cool the cake on a wire rack for approximately 15 minutes. While it is still warm, unmold the cake by flipping it onto the wire rack, then inverting it onto a platter so the chopped candied or crystallized ginger is on the top. Once it is cool, you may dust the top with powdered sugar, using a small sieve.