This recipe was based on Quick and Easy Recipe: Yogurt Cake at the Kitchn, and a Google search for “rosemary yogurt cake,” which inspired the addition of orange zest. Also I added ground almonds in place of part of the flour, and almond extract.
(Weight in parenthesis)
Preheat oven to 350 degrees.
Whisk together in a bowl:
1 1/2 cups (12.4 oz) greek yogurt
2/3 cup (4.2 oz) olive oil
1 1/4 (9.6 oz) cup sugar
3/4 tsp vanilla extract
3/4 tsp almond extract
1 tb (ish) orange or clementine zest
1 tb finely chopped rosemary (ish) – about 10 inches
Then add and mix until combined:
1/2 cup (2.1 oz) ground almonds
2 cups (9.4 oz) all-purpose flour
2 1/2 teaspoons (.4 oz) baking powder
3/4 teaspoon (.2 oz) baking soda
1/2 teaspoon salt
Pinch ground nutmeg
Pinch ground cloves
Put batter in a greased 9 inch springform pan, cook for 30 minutes, cover with foil, and cook for 20-30 minutes more, until tester stick comes out clean.
I used glaze made of melted butter, sugar, and clementine juice.