6 hours ago
Friday, March 6, 2015
Another great cake? yup.
I have a few great cakes that I can bake up without having to run out for ingredients.
No special planning needed.
This is one of those cakes.
So easy, so moist, so delicious, so fragrant.
After the cake is baked, you poke some holes in the top while the cake is still warm and drizzle this lovely orange flower water syrup over the top.
The glaze is light and delicious, sticky and floral.
I added orange zest to the batter, and cut the orange flower water down to 1 tsp, but don't be afraid to use the full amount in the original recipe.
If you read the comments on the Food52 website, many people said their cake sunk in the middle.
I used a 9" loaf pan, and had no sinking at all.
This is the perfect cake in every way.
Almond Cake w/ Orange Flower Water Syrup: (adapted from Food52)
1 cup natural yogurt (I used Greek yogurt)
1 cup sugar
1/3 cup vegetable oil (canola or olive oil is fine too)
1 tsp vanilla extract
zest of 1 orange
1 cup all-purpose flour
1 cup almond meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/3 cup of sliced almonds
2 tsp orange flower water (I used less)
juice of a large orange
1/2 cup of granulated sugar (I used less)
Preheat oven to 350F.
Butter and flour a 9"x5" loaf pan (I line mine with parchment paper for easy lift out).
Mix eggs w/ yogurt, sugar, oil, vanilla and zest.
Mix in dry ingredients to form a nice batter.
Pour into prepared pan and sprinkle w/ the sliced almonds.
Bake in 350F oven for 40 minutes.
Make the syrup: Combine ingredients in a small saucepan and simmer on low heat for 5 minutes until sugar has dissolved and mixture is becoming thick and syrupy.
When cake is done, let cool 10 minutes and poke 10 holes in the top of the cake w/ a toothpick.
Drizzle the syrup over the top of the cake, letting it pool and drip into the sides of the pan.
Let completely cool before serving.