When I was in high school (yes, that all-girls’ school with the honor code), one of my teachers told us never to raise a hand and start a question or a comment with an apology. But I’m going to break that rule just this once, and apologize for having neglected you quite a bit of late. Here’s the scoop. I started a new job. I get home and flop on my sofa. I eat a whole head of roasted broccoli for dinner. Or a bowl of cereal. Or maybe a salad. Then fall asleep and wake up only to start all over again.
About a month ago, I went to a 2 1/2 hour dance class (!) on a Sunday morning and ended up in the ER with a torn meniscus. Not that I knew that at the time. All I knew at that point was that I wasn’t going to make it to the Idan Raichel concert that evening. Fast forward past weeks on end taking taxis to work every day (that is, when I was able to get to work rather than working from home), limping and limping and limping some more, trying out knee brace after knee brace (the one the ER gave me kept falling off) to Good Friday when I was in the OR for arthroscopic knee repaired.
Lucky for me, some friends took me in for the next few days — practically the entire Chol Ha’moed (the intermediate days of Passover), making sure I was well-fed (recipes to follow, don’t you worry) and -rested and didn’t need to worry about anything other than sitting in the sun that graced us over the weekend.
Now that Passover is behind us, every time I eat bread, I feel a little jolt of happiness that I can eat whatever I want. And each day as I can walk a little farther and straighten and bend my knee just a little bit more, I remember how good it feels to be healthy. It’s one of those things that I rarely think about until a little bit is taken away from me.
So, with this in mind, and now that I can stand long enough to be in kitchen, I figured I’d bake you an apology cake.
Almond Yogurt Cake
Adapted from Chocolate and Zucchini’s Gateau au Yaourt and Raspberry Yogurt Cake. I upped the almond content using both ground almonds and almond oil. This cake is not too sweet and the taste of the orange flower water (which I love with almonds) is present without being overpowering.
– 1 C lowfat plain yogurt
– 1 C sugar
– 2 eggs
– 1/3 C vegetable oil (or 1/2 vegetable oil, 1/2 almond oil for a really almond-y flavor)
– 1 t orange flower water
– 1 2/3 C sifted flour
– 1/3 C finely ground almonds
– 1 1/2 t baking powder
– 1/2 t baking soda
Preheat oven to 350°
Mix. Mix together the yogurt, sugar, eggs, oil(s), and orange flower water. Add flour, ground almonds, baking powder, and baking soda.
Bake. Slip greased pan (I used an 8X12 glass rectangle) into oven and bake for ~45 minutes.