Sometime this week I heard the say that friends are the family you choose, but I don't agree. I would not choose any family over the delightfully dysfunctional one into which I had the blind and extraordinary luck of being born. I think of friends as yet another way to rejoice, to learn, to grow. Friends are another, no smaller, kind of affection, relationships that enrich and better us a little every day.
And because in my world love multiplies rather than divide, I am always finding more people I can call friends. A new friend does not claim space in your heart, they just help you find more space. Love always makes room for more love, and I LOVE that. I guess I could aptly, if somewhat cornily, say that my heart is like an Italian table, there is always space for one more seat.
A few of those friends, with whom I delight in a yoga class every Thursday morning, got a front row seat for this latest version of my favorite yogurt loaf cake.
Chiara, Jennifer, Lucia, Sophie: this is for you!
Tortino di yogurt di capra e zucchero grezzo alle mandorle Goat yogurt and brown sugar loaf cake with almonds
for a 10" loaf pan: 1 6ozs container plain goat yogurt 1/2 container extra-virgin olive oil 2 tablespoons almond extract 2 tablespoon peeled almonds 3 containers all purpose flour 1 tablespoon baking powder 1.5 container brown sugar+1 tablespoon pinch of salt grated zest of a Meyer lemon 3 eggs
Line the loaf pan with parchment paper. In a small bowl, blend the yogurt, olive oil and almond extract well. Chop the almonds finely.
In a larger bowl, whisk the flour, baking powder, 1.5 container of sugar, salt and zest. Mix in the eggs and then the yogurt and olive oil mixture.
Pour the batter into the lined loaf pan. Dust with the remaining sugar and chopped almonds.
Bake at 375˚F for about 40 to 45 minutes, until a skewer inserted in the center comes out clean.
Unmold and let cool on a rack.