Almond Yogurt Cake with Rose Syrup

Ingredients

• 275 ml water
• 175 g sugar
• 2 lemons
• 1 tbsp rosewater
• 200 g Flour
• 1 tbsp Cornstarch
• 2 tsp Baking powder
• 100 g ground, trimmed almond kernels
• 150 g sugar
• 1 pinch salt
• 2 Eggs
• 250 g yogurt (10% fat)
• 150 ml sunflower oil
• 1 tsp lemon zest
• bio rose petals
• powdered sugar

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Add water and sugar to a pot and bring to a boil; wash, halve, juice the lemons and add the juice. Reduce everything into a syrup for 7-10 minutes, then flavor with rosewater.

3. 3.

   In one bowl mix all dry ingredients. In another bowl combine wet ingredients, then add to the dry mixture and stir quickly. Pour the batter into a greased springform pan and bake for about 50 minutes; test with a skewer.

4. 4.

   Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a plate and drizzle the syrup slowly over it.

5. 5.

   Garnish the cooled cake with rose petals and powdered sugar before serving.