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 my favorite witch'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 + anise, vanilla + 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.
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.
2 ½ cups lightly packed almond flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup whole milk yogurt
½ cup sugar
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
1 cup confectioners sugar, sifted
1-2 tablespoons fresh orange juice
1/2 tsp cardamom powder