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
3 eggs
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.

TAGS: dessert, breakfast, lemon

posted: 01.28.13

4 Comment(s)

Saturday, February 02, 2013




Wednesday, April 03, 2013

That’s an intelligent answer to a difficult qsuetion xxx


Friday, March 07, 2014

I once baked this cake. The cake is very moist already without the syrup!! The cake will become too sweet and wet if syrup is added. Anyway the texture and flavor were awesome!! Thanks a lot for sharing the article


Wednesday, April 02, 2014

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—John Jessie

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