NOURISH HEALTH + TASTE + STYLE

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.

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