So. Lemon curd straight from the spoon is nice. But you know what’s even better? Putting it in a cake.
Oh, I’m sorry. Make that a lemon olive oil cake filled with lemon curd and frosted with honey buttercream.
I know, right?
Short lazy post today, for a very important reason: I’m leaving the country tomorrow!
Me and the manfriend are jetting off for a week in Barcelona. Barthelona. City of modernist architecture, abstract art, pickpockets, and some of the best food in the world. I can. not. wait.
Until then, I leave you with a simple little summer recipe, to whet your appetite for things to come. See y’all on the other side!
But wait, you say. Isn’t this a blog about, like, making food that doesn’t kill you? And didn’t you just post about birthday cake not too long ago? And didn’t said cake involve a veritable orgy of butter and eggs? Why, yes. Yes, I say.
So what’s my excuse? Well, it was my mother’s birthday on Saturday. (Happy birthday, Mom!) So of course I had to make a cake. You wouldn’t begrudge my sweet, lovable mama a homemade cake on her birthday, would you? Huh? Huh? Yeah, that’s what I thought.
And besides, this cake is even healthy. Kind of.