I could totally be a stay-at-home person. Maybe you call that retired? Yeah, I could totally do that. I could be that person and I feel like I’d be darn good at it. I might actually come up with a schedule for cleaning and then, like, DO IT. Maybe. Possibly. Probable. I mean, I slayed today…even if I didn’t get around to the cleaning part of the day (there was some laundry involved)!
I took the day off because we’re required to burn our PTO and, fortunately for me (I guess), I have a lot of it to blow through. So, today was one of those days.
I dropped off the girls and headed straight to the running trail, pounding out a few miles while catching up with podcasts. Gina and I know your podcast listening is down – we miss our listeners who haven’t been tuning in during this pandemic period of life. We forgive you!
Anyway, I basically had the trail to myself. Glorious. Even snapped this picture that was at the end of the trail. So serene! I followed that up with a 45-minute rock ride on the Peloton. I’d planned for the double workout today and I’m glad to be one of those people who uses time away from work for self-care. It keeps me sane! It has also helped with all this pandemic business…
Like many people, the start to my pandemic was spent trying new recipes. Desserts, even, which I often reject – I am not a baker! I learned this when I wrote my second cookbook that used almond flour in every recipe. Gluten-free friends, RESPECT. Working with gluten-free flours can be a real you-know-what.
That book was a labor of LOVE and in the end, I fell head over heels for almond flour. It’s nutty (duh) and rich, and makes for some amazing baked goods. Not overly sweet, this recipe feels indulgent without being over the top. In desperate times (for both getting out of the house, spreading good cheer, and looking to share the treat!), I ran some of this to a book club friend – a ding, dong, dash with Lemon Ricotta Cake with Almonds. I mean, that’s not a bad way to spend quarantine!
- 8 Tbsp (1 stick) unsalted butter, softened
- ¾ cup sugar
- 1 tsp vanilla extract
- ¼ cup lemon zest
- lemon juice from ½ lemon
- 4 eggs, at room temperature, separated
- 2½ cups (240g) finely ground almond meal
- 10½ oz park-skim ricotta
- ½ cup slivered almonds, for the top
- 3 Tbsp powdered sugar, for dusting
- Line the bottom of a 9-inch springform pan with parchment paper. Position an oven rack in the middle of the oven and preheat the oven to 325 degrees F.
- Place the butter, sugar, vanilla, and lemon zest in the bowl of an electric mixer or large bowl with an electric hand mixer; beat until light and pale in color. Add the lemon juice; mix well, scraping down the sides of the bowl as needed. Add the egg yolks (reserve whites) one at the time, beating well with each addition, scraping down the sides, as needed. Fold in the almond meal and ricotta.
- In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form, about 5 minutes on high. Gently fold the egg whites into the ricotta mixture.
- Pour the batter into the prepared cake pan, level of the surface, sprinkle with almonds, and then place in the oven to bake for 50-60 minutes. Leave to cool in a pan for 20 minutes before removing the sides of the pan. Dust with powdered sugar before slicing and serving.
Love lemon? Me too! You might gush over one of these…
- Blueberry-Lemon Baked Oatmeal
- Meyer Lemon and Blackberry Olive Oil Polenta Cake
- Parmesan Lemon Orzo
- Baked Lemon Pasta
- Meyer Lemon Iced Baked Donuts