Almond Cake with Orange-Flower Water Syrup

• Vegetarian

• Produce

  • 1 Orange, juice of

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 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 1/2 cups Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Nuts & Seeds

  • 1/3 cup Almonds

• Dairy

  • 1 cup Yogurt, natural

• Liquids

  • 2 tsp Flower water, orange

Found on food52.com

Description

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- dont worry, it will sink in. Allow to cool before serving.