Rose-Almond Cake
A very elegant cake the kids can make easily. This is an adaptation of the yogurt cake popular in France. It is usually the first cake children learn to make. The addition of rose extract and cardamon elevates this from a breakfast cake to a very elegant tea time cake or after dinner dessert.
2 large eggs
1 cup yogurt (whole milk)
1/3 cup oil
160 g sugar (about 3/4 cup)
160 g all purpose flour
90 g almond meal (I used the one I purchased from Trader Joe's; if you can't find any easily, just substitute the almond meal with all purpose flour or say sprouted wheat flour).
1 tsp ground cardamon
1 1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
1/2 tsp rose extract (you can use up to 1 tsp for a less subtle taste, but don't do more lest you like the idea of eating potpourri).
1 tbs brandy or dark rum
Frosting:
2 sticks of butter at room temperature
1 cup of confectioner's sugar (or more/less depending on your preference), sifted
1 tsp of rose extract (or less; start with 1/2 tsp and taste)
1 to 2 tbs of milk
optional: strawberries
Preheat the oven to 350 F. Grease and then line a 9 inch cake pan with parchment paper.
Combine the wet materials and mix well. In a separate bowl, mix together the dry ingredients and then add to the wet ingredients. Mix/fold just until there isn't any flour traces left. Pour into the cake pan and bake for 30 to 35 minutes. Let cool before applying frosting.
Frosting:
Beat together the ingredients for the frosting till smooth. I prefer doing this in a food processor. Spread over the top of the cake and pile in the center sliced strawberries.
2 large eggs
1 cup yogurt (whole milk)
1/3 cup oil
160 g sugar (about 3/4 cup)
160 g all purpose flour
90 g almond meal (I used the one I purchased from Trader Joe's; if you can't find any easily, just substitute the almond meal with all purpose flour or say sprouted wheat flour).
1 tsp ground cardamon
1 1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
1/2 tsp rose extract (you can use up to 1 tsp for a less subtle taste, but don't do more lest you like the idea of eating potpourri).
1 tbs brandy or dark rum
Frosting:
2 sticks of butter at room temperature
1 cup of confectioner's sugar (or more/less depending on your preference), sifted
1 tsp of rose extract (or less; start with 1/2 tsp and taste)
1 to 2 tbs of milk
optional: strawberries
Preheat the oven to 350 F. Grease and then line a 9 inch cake pan with parchment paper.
Combine the wet materials and mix well. In a separate bowl, mix together the dry ingredients and then add to the wet ingredients. Mix/fold just until there isn't any flour traces left. Pour into the cake pan and bake for 30 to 35 minutes. Let cool before applying frosting.
Frosting:
Beat together the ingredients for the frosting till smooth. I prefer doing this in a food processor. Spread over the top of the cake and pile in the center sliced strawberries.
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