New Yorkers love to complain. In the winter the slightest bit of snow makes everyone freak out and all the schools close. The summers, on the other hand, are too hot and everyone escapes to The Hamptons or Maine. I admit it sucks because there are too many tourists and it smells pretty bad, but I am not a New Yorker at heart and I don’t see the use in complaining.
Let me tell you what they are complaining about now. Apparently spring doesn’t last long enough and they keep saying, “Where is spring?”. The temperature is between 50-70 most days and we’ve been having a lot of rain. Now everyone likes a good spring, with the flowers and the nice breeze, but when did we (they) get this idea that spring was a walk in the park? The earth is literally regrowing itself! Give it a break.
This morning I woke up to a grey sky again and a dampness in the air that felt like a rainforest and you know what? It was so beautiful. That is spring! Everyday there is something new, like little presents left out for us every morning. The trees have more leaves and the grass looks greener every morning, and the moss is what I really love to start to see. I’m a spring baby and I embrace the rain and the mess, bring it.
I’ve been a little obsessed with the smells of flowers as of late. I almost feel intoxicated by them sometimes. Lilacs are just the best thing ever, they make me feel so good about life.
Rose water is also something I can’t seem to get enough of lately and is perfect for spring. I love almond flour cakes, so this cake was just what I wanted and I used that and just adapted a bit, with rose water.
Rhubarb is RAD!
Rhubarb Rose Upside Down Yogurt Cake
5-6 stalks of rhubarb, cut into 2 inch pieces on an angle, and cut in half if really thick
4 tbsp honey
1/2 cup water
1 tsp rose water
2 cups almond flour
1/2 cup sweet rice flour
1 tsp baking powder
1/2 tsp salt
7 tbsp butter, room temperature
1/2 cup honey
1 cup yogurt
3 eggs separated
-heat the honey, water and rose water in a wide medium saucepan until the honey is dissolved. add all the rhubarb, or in batches so they aren’t crowded. cook the rhubarb a couple minutes until slightly soft but not mushy (I did mine too long, it happens quick so watch out!) strain out and put to the side. cook down the liquid some more if you need so you can use it as a syrup at the end.
-preheat your oven to 350°F.
-combine flours, baking powder and salt. in separate bowl mix the butter with the honey with a hand mixer or stand mixer. add the egg yolks and mix well. mix the flour into the butter mixture.
-in a separate bowl beat the egg whites until stiff peaks form. gently fold in the egg whites and the yogurt into the flour mixture and mix well.
-line a spring form pan with parchment paper all the way up the sides. lay the rhubarb in a nice pattern, better than mine! a circle is nice, redish on the outside and greenish on the inside is also nice. pour the cake batter on top. bake for 50-55 minutes. let it cool a bit before flipping and removing the spring form. pour the rest of the rose honey syrup on top!
enjoy, with a recommended cup a Earl Grey tea.