Cold Weather Comfort :: Rose, Meyer Lemon and Almond Yogurt Cake
Umm...if you asked me where the first few weeks of 2013 have gone, I'd probably look back at you with a massive blank stare. Things always seem a bit crazier in January, running at warp speed, and this year's no exception. I've been head down and hands full planning for Nourish Kitchen + Table's spring launch - from choosing paint colors and slabs of marble (exciting) to dealing with the city's lovely system of bureaucracy and red tape (not so exciting and semi-infuriating). Things with the shop are indeed ramping up so stay tuned for developments. That said, I'm still finding time to get into the kitchen and unwind with my trusty apron. Now that Bon Appetit's famed Food Lover's Cleanse is over and done (at least until next year), I've dipped back into the bread basket...just a little. Ok, so this recipe has more to do with quick breads and invokes a nice, "lower-gluten" balance of almond flour and all-purpose flour. There must be something about me and January and quick breads/tea cakes because I think I had a crush on them this time last year. Well, they're back and this one is pretty stellar not to be too boastful. Given that January is officially citrus month, it was only fitting that lemon be a stand-out element in the recipe along with rosewater and almonds. Low-fat Greek yogurt pulls this pretty little lady together and nods to the yogurt cakes my mom used to make when we were little. Light and lower in fat, they definitely didn't last very long in my house. Here's to freezing cold weather and a good cuppa tea and a lil' slice to warm you up.
Rose, Meyer Lemon & Almond Yogurt Cake ::
Serves :: 8
1 1/4 cups flour
1/2 cup almond flour
2 tsp baking powder
1/2 tsp salt
1 cup + 1 tbsp sugar
1/2 cup butter
zest of 1 meyer lemon (or regular lemon)
7 ounces 2% greek yogurt (Fage)
1 tsp vanilla extract
1/2 tsp almond extract
2 tsp rosewater (Kalustyans.com or specialty stores)
1/4 cup edible dried rose petals (Kalustyans.com)
2 tbsp sugar
2 tbsp sliced almonds
1 tbsp rosewater simple syrup for drizzling over top
Preheat oven to 350F.
Sift flours and whisk in baking powder and salt. Using an electric mixer, cream together butter and 1 cup and 1 tbsp sugar until light and fluffy. Add in eggs, one at a time. Add in lemon zest, yogurt, vanilla and almond extracts and rosewater. Slowly incorporate flour mixture until well-blended. Gently fold in dried rose petals.
Grease a 9x5 loaf pan and line pan with parchment paper. Pour batter into pan and top with almond slices and sprinkle with remaining sugar.
Bake for 60 to 70 minutes until golden brown and a toothpick or tester comes out clean. Drizzle with rosewater simple syrup if desired.
*Rosewater Simple Syrup - simmer 1/4 cup sugar, 1/4 cup water and 2 to 3 tsp rosewater until sugar dissolves completely. Store remaining syrup up to 2 weeks.
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January Reboot :: Bon Appetit’s Food Lover’s Cleanse 2013
Well, hello 2013, nice to get acquainted. With the revelry (or debauchery) of NYE now behind us, timing is perfect for Bon Appetit's 3rd annual Food Lover's Cleanse. Official start date is today(!) so get ready for a delicious two weeks and a good, hard reboot to kickstart the new year. I teamed up again with Sara Dickerman and Kimberley Hasselbrink for a fortnight of gorgeous, refreshing recipes and simple strategies. No deprivation, no gnawing hunger pangs, no gagging green juices (though they can be darn tasty at times). We've even snuck in some chocolate, and a drink or two, so you won't go totally off the deep end. Lots of fresh produce, satisfying whole grains/carbs, lean and lite proteins, all in the right portions. It's that simple. No drastic resolutions needed.
Here's a smattering of my faves and here's to a phenomenal, damn delicious 2013!