It was my birthday, like a month ago. I turned 27. Twenty-seven! Man, that is a big number. Life is a lot simpler than it was five years ago or 10 years ago. I no longer have time for drama, I go to the doctor when I’m sick, I can pay rent, I look forward to weekends of nothing. Life is stable and predictable, and that is just where I like it.
Back in the day, I sometimes sought out drama, I would wait until I was near death before stepping one foot in the doctor’s office, I struggled financially and a weekend with no plans was one of the worst things that could ever happen to me.
To celebrate, we went to the Science Center with one of my favorite families, we went out to dinner, A.J. showered me with thoughtful gifts, and I made this cake. Like my life now, it is simple, but delicious. It’s made of clementines, almond meal, sugar, eggs, baking powder and homemade whipped cream. That’s it!
This recipe for an eight-inch cake was in the Pittsburgh Post-Gazette, and my colleague was nice enough to send it to me. It took me about 30 seconds of reading to realize I needed to make it, as soon as possible. I modified it slightly to accommodate my 9-inch spring form pan (because what I don’t need in my life is another cake pan, unless it’s this one or this one or this one.)
This cake requires a large time commitment. So, by simple, I mean few ingredients and simple and light in flavor. I don’t mean necessarily mean quick to prepare. Also you’ll need a food processor, or fairly strong blender.
I started by boiling some clementines. Four or five should do the trick., even if they are small. I let the water get up to a boil, and then I covered the pot and let it simmer for two hours. Two hours! [Read more...]