sweet.

I've been enjoying the cookbook Breakfast•Lunch•Tea, a cookbook companion to Rose Carrarini's Rose Bakery in Paris. Her biscuits (cookies) that I've made have been nicely not to sweet, which is refreshing. (I made a bunch of the gingerbread biscuits around the holidays). This is her lemon cake. It's a pound cake of sorts, but not quite. I halved the recipe and put it in kougelhopf mold:

125 g. butter / 100 g. sugar / 2 eggs / ½t. vanilla / juice of ½ a lemon (I used a whole meyer lemon, since it's a little smaller) / zest of one lemon / ½ rounded t. baking powder / ¼ t. salt / 25 g. ground almonds / 140 g. AP flour.

The butter and sugar get creamed, the eggs beat in, then the vanilla and lemon juice and zest. the dry ingredients are folded in and it gets bakes for 25-30 minutes at 350ºF.

•

And last night I made blood-orange meyer lemon marmalade. I found both fruits on sale and organic so it seemed like I needed to find a great use for those rinds. It was really great for breakfast, on toast.