It's sweet to be home. Don't get me wrong, our trip was awesome - so much good slow family time, Mediterranean waters, Paris beauty, fun with Abs, Jon, and Helena in Capri. But, travel also makes me appreciate the life we have in Berkeley. Our garden is bursting with an enthusiastic 'welcome back', the markets are overflowing with ripe peaches and other summer delights, and sleeping in our own bed feels damned good. Plus, I really miss cooking when we're on the road - I'm so happy to be back in the kitchen!
I have something tasty for you guys today...
One morning, I was reading comments that you kindly left for me here, and there it was... Jennifer (a buddy from prenatal yoga class) left the entire detailed recipe for her delicious-sounding lemon, olive oil, almond cake. Needless to say I was stoked! I'm thrilled whenever someone sends along an email with a recipe idea, but never had I gotten a recipe this way.
Jennifer's cake is lemony and super moist. The cake is also not too sweet (which I love) so I went ahead and ate my first slice for breakfast with yogurt and fresh peach slices.
Yippee, cake for breakfast! It's good to be home.
INGREDIENTS slightly adapted from Jennifer Burt's recipe
- 2 cups almond meal
- 1 teaspoon baking powder
- pinch of sea salt
- 6 room temperature eggs
- 1 cup honey
- 1/4 cup olive oil
- zest and juice of 1 Meyer Lemon
Preheat oven to 350.
In a large bowl, blend almond meal, baking powder, and salt.
In a separate bowl, whisk eggs. Then add the eggs to the larger bowl with the almond mixture. Add melted honey, olive oil, and lemon juice and zest. Stir until everything is well blended.
Pour batter into greased 8 inch round cake pan. (Use a spring form pan if you can. It's so much easier in the end.) Place the pan on the upper rack of the hot oven.
Bake for an 55 minutes to hour until cake has firmed up.
Remove from the oven and let cool. Slide a knife around the edge on the pan before removing the cake.
Eat and enjoy any time of day.
Thank you Jennifer!