Tuesday, August 4

citrus coconut sponge cake



inside a beautiful new cookbook, gifted by the sin fairy, hides this simple little gem of a cake. it's delightfully flavorful, and remarkably easy to throw together in a pinch. almond meal, coconut and citrus are almost surely to be found in our kitchen at any given time, so in an ironic twist, it was the flour (yes, it's just flour/baking powder/salt, but the cupboard was depleted) that needed purchasing before this could be pulled together for an impromptu parisian-style dinner party celebrating doctor sin fairy. while the rest of the dinner sort of fell apart (no blue soup involved, but there was some unfortunate yellow gunge), this recipe was a clear winner. added bonus: it's the kind of dense, moist cake (not quite technically sponge cake) that, following these guidelines, is a certain candidate for breakfast the next day.





orange and lemon bake with minted yogurt
from food for friends, by fran warde

4 large eggs
1/2 c. sugar
1 1/4 c. unsweetened shredded coconut
4 tbsp softened butter
1 c. ground almonds
2 lemons, scrubbed, (zest and juice)
2 oranges, scrubbed, (zest and juice)
1/2 c. milk
1/3 c. self-rising flour


to make the cake, put all ingredients into a food processor or blender (adding wet ingredients first, if blender) and pulse 1 minute until blended. transfer mixture to buttered 8" pan and bake at 350°f for 45 minutes until golden. cool before plating.

minted yogurt
1 c. plain yogurt
dainty handful of mint, finely chopped

...simple, yes?

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