1 1/2 cups (375 ml) ground almonds

1 cup (250 ml) unbleached all-purpose flour

1 1/2 teaspoons (7.5 ml) baking powder

3/4 cup (180 ml) unsalted butter, softened

1 1/4 cups (310 ml) sugar

4 eggs

2 tablespoons (30 ml) almond liqueur (Amaretto)

1/2 cup (125 ml) 10% plain yogurt

Icing sugar, for dusting

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously brush 12 muffin or 18 small 75-ml (1/3-cup) capacity fancy cakes cups with butter.

In a bowl, combine the ground almonds, flour, and baking powder. Set aside.

In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until the batter is smooth. On low speed, add the dry ingredients alternately with the almond liqueur and yogurt until the batter is smooth.

Fill the cups up three-quarter. Bake for about 20 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan. Unmould and dust with icing sugar. Makes 12 to 18 cakes.

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