one 9 x 5 inch loaf
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 —flourish food
Test Kitchen Notes
This almond cake bakes up a lovely golden brown, perfumed and moistened by the orange-flower water syrup. Almond meal lends the cake a hearty texture yet it remains light and sweet. It would pair nicely with tea and a dollop of creme fraiche or unsweetened whipped cream. – A&M —The Editors
1 1/2 cups
1 1/2 teaspoons
juice of 1 orange
orange flower water
sliced almonds (not toasted)
- 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.