What is this adulthood thing and where can I return it?
Sure, being able to spend the whole days in your jammies since you live alone and no one (read: judgemental mums) is seeing you is nice. And so is having the possibility of having cake for breakfast everyday (again: no mums judging you and making sure you have your 5-a-day… though now that I think about it, I’m more of a 50-a-day person so that’s not even a problem??). Plus, beer.
But is it worth all the laundry you’ll have to do? All those taxes? Do all those sessions of pb toast eating while watching Friends and avoiding obligations make up for the fact that if you now forget that you have a tupperware full of leftovers and leave it on the fridge for a week , YOU’LL be the one having to clean that mess up since your mum’s not around to help you?
I wish I couldn’t say “been there, done that”, but I can and I’ve pretty much spent the last few days crying about it.
Can I have a colective “yuuuuk”?
Someone please invent a time machine so I can:
a) Go back in time and eat this cake again.
b) Be a kid again and get candy after going to the doctor to get your blood drawn because WHAT’S THE POINT OF NEEDLES AND BEING ALL FAINTY AND STUFF IF YOU’RE NOT GETTING A LOLLIPOP AFTER?
Especially when the 2-year-old beside you is getting not one, but two lollipops.
And, I wish I could say “oh, I totally didn’t stand on the kiddies’ line so I could get some candy too and had my mum point out the fact that that wasn’t my queue anymore”, but guess what, I can’t AND I still want my candy.
Anyway. I know you’re wondering what all of this has to do with lemon cakes, and the answer is… nothing. I simply wanted a place to rant online because my friends in real life are tired of hearing me complain about the candy stuff (which, if you ask me, I still find offensive ugh man, that kid got two lollipops and I got NONE).
Though I guess you could take advantage of your grown-up-ness (is that a word or am I making up stuff again?) to bake this cake and have it all for breakfast, lunch and dinner. But now that I think about it, it’s actually a rather healthy one so I suppose nothing’s stopping you???
Now, real talk: you need to make this cake. It’s sweet and lemony, with hints of almonds and vanilla, and the texture is lovely as well! A crumb that is tight, making a dense cake which thankfully doesn’t turn out gummy or with the consistency of a throwing weapon (biggest pet peeve) but quite light instead thanks to the addition of lemon (which… um… makes all things light because it’s a fruit?)
Wanna hear more great news? You only need a bowl + spoon to make this cake! I don’t know about you, but not having to spend hours in front of the kitchen sink making your best impression of a sad, misserable cinderella (’cause I’m dramatic like that) is a winner in my book.
I mean, the only reason why I’d want to be Cinderella would be that she gets Prince Charming (read: Richard Madden, can I get a colective “YUMMM”?). But the part where she has to sweep 738297 floors and doing three millions of dishes? So not for me! Someone please travel to the past and tell the poor girl that now she can have her cake, eat it too AND only do 30 seconds of dishes afterwards. Then please,
kindly lock her into a dark prison so I get to have Prince Charming instead.
Um please forget how creepy that was a make this cake instead. Healthy + delicious + vegan + easy to make? Can you ask for more?
((Yeah, getting candy afterwards would be nice))
- 270 grams all purpose flour
- 125 grams almond flour
- 270 grams sugar
- 1 flax egg (1 tbsp. ground flax seeds + 3 tbsp. water)
- 15 grams baking powder
- juice and zest from 3 lemons
- 250 grams soy yogurt
- 120 ml. almond milk
- seeds from 2 vanilla pods
- Whisk together flour, sugar, baking powder and almond flour.
- Add in flax egg, milk, yogurt, lemon juice and lemon zest and stir with a wooden spoon until combined.
- Scrape the seeds from both vanilla pods and add them to the batter.
- Grease a baking pan with oil and sugar and pour batter into it.
- Top with slivered almond and an extra dust of sugar.
- Bake at 150ºC for 50-55 minutes or until top looks golden and when you insert a toothpick in the center, it comes out clean.
- You can use any kind of yogurt: coconut, almond, etc.
- Any kind of milk will work here.
- The key to get a cake which is not gummy is to bake at a low temperature for a longer time, so don't heat the oven too much! Keep it at 150ºC for the whole time!
Not that I feel like celebrating given the current events (aka me recklessly watching the Game of Thrones finale 2 days after my last maths exam when we all know it will take me at least one week to fully recover like NOOO MY HEART HURTS I JUST *enter 4 hours of me sobbing like a baby* I’M JUST DONE WITH THIS SHOW and from now on I’ll just watch Friends because at least I know that Joey makes it out alive :'( )
END OF MINI SPOILER
Anyway. Quickly reminder that… MY EBOOK IS FINALLY OUT YAY!! You can click on this link to see a preview and click on this one to buy a copy (thank you so much by the way! It means so much!). If you buy it before June the 18th you get a 20% discount with the code “HONEYAND20” 😉
Thanks again for all of your support!