4. Use a larger bowl to prepare the dough. Put the yogurt and the eggs in it and stir well. Then add flour, almond milk, almond flour, baking powder, vanilla and almond extract and finally Himalayan salt. Mix all the ingredients so that they are well combined. Add the melted coconut oil and mix again. At first, it will seem that the oil will not mix well with the dough, so we need to stir for about 2-3 minutes. This way, all the ingredients will mix well with each other.
5. Pour the prepared dough into the cake model. Make sure that the dough is evenly distributed so that the cake will be evenly baked on all sides. Bake the almond cake for 35-45 minutes. To check if the cake is baked, you can use a toothpick. Put it in the middle of the dough (the middle part needs the longest time to bake). If there are no traces of dough on the toothpick when we take it out of the cake, then the cake is nicely baked.
6. Take the almond cake out of the oven and let it cool for 10 minutes. Then prepare a plate on which you will serve the cake. Turn the pastry from the cake model on the plate. Next step is to glaze the pastry. Please note that the cake must still be warm. Take a pastry brush and gently glaze the entire almond pastry with the previously prepared glaze. Do this until the glaze is completely absorbed into the dough.
7. The last step is decorating the pastry. Do this when the cake is still moistened from the glaze so that the almonds stick to it. Sprinkle the roasted almonds over the glaze and leave it all together to cool. Finally, sprinkle the almond cake with powdered sugar and our wonderful dessert is ready.