Happy new year!
I am bubbling with excitement for the goals I want to set this year. After taking a wee break from this over the holidays and honestly being as lazy as possible, its more than ever motivated me to get shit done. I feel really good about 2018 for some reason, like anything is possible.
I want to go somewhere with this blog, I’m just not totally sure where yet. I’m itching to do more, write more, photograph more. I just need motivation and inspiration and I’m on the hunt. For two years after I lost my mum I didn’t read a book, which is strange for me. I found suddenly I felt too much, that I could connect more than I wanted to the heartache the characters were feeling. It took me too long to understand this isn’t bad. I would much rather feel too much than too little. I read often now, and probably think about my fictional friends too much. But books can be filled with so much life and ideas and beauty.
When I first made this wee cake I bit into it and a flood of memories came to me. When I was younger and forced to go to the grocery store my mum would let me get a lemon poppy seed muffin, and now I think of those moments whenever I even smell poppy seeds. Its a fond memory, albeit a small one. And it was actually a passage from a book recently that made me think of it. It would probably be fun, to make food that books make me want to eat. Words have a lovely way of making food sound wonderful and romantic. Perhaps that will help inspire me and get me out of my rut.
So here’s to 2018, may it bring you all love and happiness and magical worlds!
1 medium sized grapefruit and 1 medium sized orange*
2 1/4 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
3 tbsp poppy seeds
1/3 cup maple syrup
1/3 cup cold water
1 tbsp almond extract
-Preheat the oven to 350 degrees and line and grease a 8×8′ round cake pan.
-Slice the grapefruit and orange in 1/4 inch pieces, and then carefully cut the skins off. Place them along the bottom of the pan in your desired pattern.
-In your stand mixer or by hand, whip the eggs and maple syrup until frothy. Add the water and almond extract and mix until combined.
-In a medium bowl combine the almond flour, baking soda, salt, and poppy seeds.
– Pour the dry into the wet and stir until well combined.
-Bake for 30-35 minutes until a toothpick or knife comes out clean.
-Let it cool before flipping it out carefully on a serving plate.
*You can also sub out the grapefruit for more oranges if you like things a little less tart. And, feel free to use left over mandarin oranges instead of bigger ones if you still have some sitting around from Christmas.