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Ingredients
- 2 eggs
- 1 cup natural yogurt
- 1 1/2 cup sugar (separated)
- 1/3 cup vegetable oil
- 1 cup all-purpose flour
- 1 cup almond meal
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- juice of 1 orange
- 2 teaspoons orange flower water
- 1/3 cup sliced almonds (not toasted)
Details
Servings 1
Adapted from food52.com
Preparation
Step 1
I'm currently studying abroad in Strasbourg, France, so I thought it appropriate to make a classic French yogurt cake to keep around for breakfast. In France, orange-flower water and almond meal are both a bit easier to come by than in the States, so I wanted to create a cake that would take advantage of "local" ingredients. I took a classic recipe, replaced half the flour with almond meal, topped the cake with slivered almonds, and then made a simple syrup inspired by Ina Garten's syrup used for her lemon loaf cake. The results are fragrant and moist, and even feel a bit virtuous (the almond flour and yogurt add protein of course). The cake keeps for days in the fridge. Feels perfect with the arrival of spring. - amusebouche
Makes one 9 x 5 inch loaf
Preheat oven to 350 F. Butter and flour a 9 x 5 inch loaf pan. Combine eggs, yogurt, 1 cup sugar, oil, and vanilla.
Whisk together flour, almond meal, salt, baking powder, and baking soda. Add gradually to wet ingredients. Mix just until combined.
Pour the batter into the loaf pan, sprinkle sliced almonds evenly over the top, and bake for 40 minutes, or until a knife comes out of the center clean.
While the cake is baking, make the syrup: juice the orange and mix with remaining 1/2 cup sugar and orange flower water. Heat in small saucepan over stovetop until sugar has dissolved (5-7 minutes).
When cake comes out of the oven, let stand 10 minutes, then use toothpick to poke holes over the top and pour the syrup over. The syrup may puddle at the top- don't worry, it will sink in. Allow to cool before serving.
Add yours
I made this last night as written except that I added a cup of cranberries. The almond flavor is amazing and the cake stands quite well on it's own. The syrup and almonds make it more of a dessert, but munching on that last bit of cake this morning with my coffee was just as nice. The orange flower water is a bit strong so definitely don't add more than the recipe calls for. Next time I might use a bit less.
I want to add that a month later, I still can't forget this cake. I may make it Christmas eve!
I'll take mine with tea, a good French vanilla tea while looking out a window in the heart of Paris while it rains, because this looks like it would make you smile at first bite even on a cloudy day. Great looking recipe, thanks for sharing.
Saved and will make soon! Sounds delicious.
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