Rose Water + Almond Cake

I'm not much of a baker, but I have come to enjoy trying out new sweet treats. Especially if it means I can adorn a cake with flowers to celebrate Summer’s birthday. I found this recipe from Goop, and loved how simple it was to create.

This isn't a medicinal meal, but sometimes you just need to indulge for a special occasion. The frosting is easy as it gets and the flavor options are endless. I made a cardamom-orange frosting, but the sky is the limit!  A few ideas that would be tasty are lemon and rose, lemon verbena and anise or vanilla and hibiscus. Edible flowers aren't required but they sure do make everything more special. XO- Sarah Kate

METHOD via Goop

1. Preheat the oven to 350°F.

2. In a large bowl, whisk together almond flour, baking powder, and kosher salt.

3. In a separate bowl, whisk together yogurt, sugar, eggs, vanilla extract, almond extract, and lemon zest.

4. Add the wet ingredients to the dry and stir to combine. Slowly fold in the ¼ cup olive oil.

5. Line an 8-inch cake pan with parchment paper and coat lightly with olive oil. (I used a bundt cake pan, oiled well.) 

6. Transfer the batter to the pan, using a spatula to spread it evenly.

7. Place on a rack in the middle of your preheated oven and bake for 35 minutes (or until the cake is lightly browned and a toothpick comes out clean).

8. Let cool before eating.

FROSTING: 

In a bowl, slowly add orange juice to the confectioners sugar until it's to the consistency you like. Drizzle onto the cake and top with fresh edible flowers or berries. 

INGREDIENTS

2 ½ cups lightly packed almond flour

2 teaspoons baking powder

½ teaspoon kosher salt

1 cup whole milk yogurt

½ cup sugar

2 eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

2 teaspoons rose water, optional but worth it

zest of 1 medium lemon

¼ cup olive oil + extra to grease pan

For frosting: 

1 cup confectioners sugar, sifted 

1-2 tablespoons fresh orange juice 

1/2 tsp cardamom powder