Almond Cake with Orange-Flower Water Syrup
Description
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.
Ingredients
- 2 eggs
- 1 cup natural yogurt
- 1 1/2 cups sugar (separated)
- 1/3 cup vegetable oil
- 1 cup all-purpose flour
- 1 cup almond meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- juice of 1 orange
- 2 teaspoons orange flower water
- 1/3 cup sliced almonds (not toasted)
Directions
- 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.
