½ c. butter
1 c. sugar
Grated citrus rind*
⅓ c. vanilla almond milk
1 tsp. baking powder
1½ c flour
Heat oven to 350°. Grease a round cake pan.
Rub the sugar and rind together with your fingers until the sugar is well-colored. This releases the rind oils. Cream the sugar with the butter. Beat in the eggs. Add ½ c flour and the baking powder, and when mixed add the almond milk. Mix well. Add the rest of the flour.
Pour/spread into the pan and bake 30 minutes.
*Any fruit will do- just grate it off of any you were going to eat or juice before cutting the fruit open.
Like another recipe I've posted, this is a perversion of this ridiculously easy cake. Today's recipe comes around by accident, though. We were going to make two ice cream recipes, one of which looked good and one was weird-but-possibly-good. And yes, those are coming up later. Anyway, I didn't realize how much lemon juice I needed until after I'd grated the rind off of six lemons. Not being one to waste, I decided to compensate for the lack of ice cream.
|We had no counterspace at all, so enjoy the artistic still-life results!|
We had almond milk in the fridge, which is tasty so I dumped some in.
|Also, it's cake batter. Cake batter is delicious. Why do we keep baking cakes when we could have cake batter?|
But we baked it anyway. As I've mentioned before, Marcus' oven keeps burning what we put in it. We put an oven thermometer in there to figure out just how off the thermostat is. This mark represents about an hour of guessing, checking, and adjusting the temperature knob.
|We got marzipan on sale and briefly considered putting it on top.|