Prepare the Almond Flour first, blanch 1/3 cup almonds in well boiled water for 3 - 5 minutes.

Peel the skin and dry in oven or microwave for a fraction of seconds in regular intervals. (You can prepare the flour in advance )

Powder them coarse ie almond meal, measure 1/3 cup of it for this recipe and add 1/4 cup sugar, again pulse few more minutes to get good almond flour.

Sift them using medium hole sieve plate (not the tiny one) and that's it, perfect flour is ready.

Drain excess water from yogurt using the same sifter or tea strainer as shown in the video.

Keep all the necessary ingredients ready as shown below.

Sift Flour, Baking Powder, Baking Soda and Salt, keep it aside.

Melt the butter in microwave or over stove top, don't burn it.

In a mixing bowl add room temperature melted butter, condensed milk followed by Thick Yogurt.

Beat them using handheld mixture until blend.

Add Flour mixture in batches and beat until the mixture turns to smooth batter.

Now add either Vanilla Extract or Cardamom Powder as desired and Almond Flour.

After adding almond flour just give a quick stir with the beater and don't work too much after that.

You can add some colorful funfettis (1/3 cup) for kids birthday cakes as shown below.

Pour the batter equally in two 8 or 9 inch pans or in the tube pan as desired.

Bake at 350 F or 180 C for two 8 or 9 inch pans it takes 20- 22 minutes and the tube pan 35-40 minutes approximately.

Let them cool completely on a wire rack, tube pan needs almost 1 hour to cool.

Trim the top and decorate immediately as desired or wrap it, store in freezer in a well sealed container or ziploc (refer below picture), thaw and use it accordingly.