Yield: makes 12 mini cakes and one-9"x5" loaf
Preheat oven to 350 degrees F. Generously butter mini cake pan and a 9"x5" inch loaf pan. Lightly flour and set aside. **.
In a large bowl, whisk together almond flour, all-purpose flour, baking soda and salt. Set aside.
In the bowl of stand mixer fitted with a paddle attachment, cream butter. Add sugar and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing
Add eggs one at a time, making sure each egg is incorporated before adding the next. Add vanilla and almond extract. Mix.
Add 1/3 of dry flour mixture. Mix on low speed until almost combined. Add 1/2 of yogurt. Mix until almost combined. Repeat and end with 1/3 cup dry flour mixture. Mix until there are no longer any dry streaks of flour.
Fill mini cake pan 3/4's full of batter. Use the remaining batter to fill loft pan. Use a mini offset spatula or the back of spoon to even out batter. Bake for 35-40 minutes. Check mini cakes for doneness by inserting a toothpick in center of cake. Toothpick should come out clean. Alternatively touch the top of the cake, it should spring back when touched. Loaf pan should take a little more time, bake for 50-55 minutes. Let cakes sit in pan for 3-5 minutes to cool slightly and then unmold. Allow cakes to cool to room temperature on wire rack.
Over a double boiler (bain-marie), melt together chopped chocolate and butter until smooth. Alternatively, you can microwave it at half powder in 30 second intervals until melted.
Remove from heat and whisk in corn syrup. Spoon glaze over cooled cakes. Immediately sprinkle orange zest and sliced almonds on top. Let sit for 5-10 minutes to set.
** This recipes makes for 24 mini bundt cakes (mini cakes) or two- 9"x 5" loaf pans. Mix and match. You can even use batter to fill one large bundt pan. Check for doneness and adjust times according to what mold you choose to use.
ALMOND POUND CAKE INSPIRED BY DESSERT OF THE DAY