Meyer Lemon Yogurt Teacake

To begin. To leap. To MOVE.

Now, moving is challenging enough but throw in a 2 year old boy, 2 dogs, and me being pregnant and there is even more of a challenge. BUT, but, in the end it’s all worth it. We have moved to a place we dreamed about being in, living in. We are done with the hustle and bustle of city living and now are about to experience the county. Not in the middle of nowhere county – close enough to a great city of course – but far enough away to really live in the country side and raise our kids in a quaint small town in the heart of Sonoma County. A very artisanal foodie driven place that I am hungry to be apart of.

Once we began our search and found our area, we took that leap and put our house on the market in LA before we found something else up in Sonoma to move into. No one around us seemed to be in support of that decision but sometimes, most of the times, you have to just jump. As Joseph Campbell wrote,“A bit of advice given to a young Native American at the time of his initiation: As you go the way of life you will see a great chasm. Jump. It is not as wide as you think”. And so we did. And our house sold around the same time we found a new one up here. Ha!

Now, we were not driven to move here because we “have to” for work or anything else of that nature, we are simply choosing to move here because we want to. As far as work goes, my husband can work from anywhere, but for me this has fallen under the jumping category as well as my creative desires have shifted and the area in which I had pursed and worked in for years has changed. I guess that is what the 30s are all about. The search. To find out what I truly want rather than stay on the ship I had been routinely sailing on. In reflection, somewhere along the way I lost track and hadn’t challenged myself with the very necessary question, “Am I truly living the life I want?”

That seed of change happened when I became pregnant with my son a few years ago and is still evolving as I am pregnant with my second. My life most definitely shifted as I began experiencing all the unexpected hills and valleys of being pregnant. That change made the daily grind of being an actress – that which I had dedicated my life to since I was in my early 20s – dim. And then, experiencing the incredible joys of motherhood – my desires to be an actress, have not only not returned but, most importantly, have not been missed.

“We must be willing to let go of the life we planned so as to have the life that is waiting for us.”  This is yet another Campbell quote but had to share as it is oh so relevant here.

I mean really, if not now – when.

Meyer Lemon Yogurt Teacake

This is very simple, delicious, slightly sweet, zesty bread that will taste even better on the second day, as all the flavors have time to marry and deepen. A great bread to make at night for a slice with breakfast or a mid-morning snack the next day. It also stores well at room temperature in an airtight container for a few days and then in the refrigerator for a few more.

  • 1-1/4 cup whole grain spelt flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp finely ground sea salt
  • 3/4 cup maple sugar or coconut palm
  • 3 large eggs
  • 1/2 cup mild extra virgin olive oil
  • 1 cup plain sheep milk or goat yogurt
  • zest of 3 organic meyer or regular lemons
  • 1/4 cup fresh meyer or regular lemon juice
  • 1 tsp vanilla extract
  • 2 TB lemon or orange marmalade (optional but encouraged)

Preheat oven 350°.
Oil or butter a 9-by-5-inch loaf pan.

In a medium bowl, whisk spelt, almond flour, baking powder, and salt.

In a large bowl, add the sugar and whisk in 1 egg at a time until mixture is combined and frothy. Then whisk in the oil until combine.

In a small bowl, mix together the yogurt, lemon zest, lemon juice, marmalade and vanilla.
Whisk in the flour mixture and the yogurt mixture alternatively to the egg mixture, beginning and ending with the dry ingredients, until batter is smooth and all incorporated. Using a spatula, gently fold in blueberries, leaving any remaining flour behind in the bowl.

Pour into loaf pan and bake for about 65-75 minutes or until a skewer or knife in the middle of loaf comes out clean.

When done, completely cool in pan then transfer to an airtight container, if not eating right away.

This bread is wonderful eaten alone or with a nice dollop of yogurt and a bit of some marmalade along side a cup of hot tea.

Yields: 1 loaf