Kitra: Hello to everyone from our separate homes which we do not intend to leave any time soon! I hope there’s cake where you are.
Jordan: It’s been a weird couple of weeks, huh? Kitra and I are both working from home and have been for about two weeks now. DC recently shut down all non-essential businesses, so there’s a lot of not leaving our apartments going on, and that’s about it.
So it’s like every Friday night in my house, but lasting for weeks on end.
Was that a… self-own?
Nope! I love being at my house alone. It’s my ideal day.
Not all of us are quite as thrilled, but we’re both pretty lucky that we’re getting paid and aren’t also trying to homeschool children or ignore terrible roommates or take care of high-risk relatives.
And we’re not really struggling to find food in our areas. We’ve got basics in the pantry, options to get fresh produce, and neighborhood favorite restaurants that are delivering.
So this is our recognition that we’re both in a pretty good place, all things considered. But we’d be lying if we said this wasn’t also a little bit terrible. Like, you know that crushing anxiety about the world that you sometimes get? It’s a little more crushing than usual, and I think everyone feels that right now.
Also, it feels like I’m doing dishes every second of the day somehow.
So many dishes.
Also, there is nowhere that isn’t out of flour. Sure, I’ve got some, but not much. So I’m looking to keep myself entertained by baking, and by not using the 6 cups of all-purpose flour I have left.
We picked this cake today because it fits most of our needs for being home all day in this situation. First, no flour (which also means it’s gluten-free, and Passover friendly if you’re looking ahead to that). Second, it doesn’t take all that long to make. Third—and perhaps most importantly—it’s the kind of cake you can eat whenever. Breakfast? Afternoon snack? Dessert? Yep!
Added bonus: While we both used the almond flour that lurks in our respective freezers, you can use whatever nut you discovered a ton of in the pantry when cleaning it out. (I have 5 kinds of almonds, and a ton of all of them, somehow? I don’t remember buying any of them.)
The one downside is that it requires two bowls to make, but we promise it’s worth it. And I hate doing anything involving egg whites and Kitra hates doing dishes, so if we tell you it’s worthwhile, you know it’s true.
True. It’s also pretty infinitely adaptable, so whatever taste you’re hoping for you can probably get. Add a zest! Add spices! (I added many, many spices.) Add an extract! Mix it up. You can also top it however. It’s a blank slate of a cake. Chocolate glaze! Fruit! Whipped cream! Yogurt for breakfast! Jam!
But to be clear, it’s also great plain. I didn’t add anything fancy to mine, and while I did put whipped cream on top, I would happily eat it on its own. It’s got the texture of a standard sponge cake but a beautiful almond flavor if you leave it unspiced.
All in all: great cake to eat in its entirety, alone in your house.
So here’s a cake for you—whatever situation you’re in right now. We hope it makes things a little less terrible.Read More