Monday’s are, for the most part, pretty lazy days for me. I usually wake up, drink far too much coffee and catch up on blogs or fall into a Pinterest trance until lunchtime. Most Monday’s I don’t even leave the house, unless for groceries, spending the afternoon cooking away, reading a book, lovin’ my kitties or watching multiple episodes of Gangsters: America’s Most Evil on A&E (because it’s awesome and you should check it out).
Today was no exception. The morning began as mentioned above and the afternoon followed through with tasty treats galore (and enough A&E to make me go cross-eyed).
Breakfast is by far my favourite meal of the day so there’s no way I would skip past it and head straight for lunch. Flipping through The Little Paris Kitchen, remembering the challenge I’ve set for myself and have been lazy very about tackling, I decided a loaf of cake was an appropriate breakfast. Ha.
It’s been blood orange fever for me lately, so a freshly baked citrus fruit cake was only right.
The recipe was super simple to whip up but, I would definitely recommend an electric beater for beating the whites to stiff peaks, unless of course you’re working on guns of steel. It was especially tasty slathered with butter, drizzled with wild flower honey from The West End Food Co-op (one of my main go to grocery places in the city) and yogurt with almonds on the side. Oh, and of course coffee. Sweet nectar of the gods.
Citrus Fruit Cake
adapted from The Little Paris Kitchen
- 4 eggs
- 1 1/4 cups organic cane sugar
- 2 cups all-purpose flour
- a pinch of salt
- finely grated zest of 1 organic lemon, 1 organic blood orange and 1 organic lime
- 1 teaspoon baking powder
- 1 cup butter, melted and cooled
Preheat oven to 350F and butter and flour a 9-by-5-inch loaf pan. Separate the eggs in a bowl. Mix the sugar and the yolks and beat until pale yellow. Beat the egg whites until they have stiff white peaks.
In a separate bowl, combine flour, salt, zest and baking powder together.
Fold the flour mixture into the egg yolk mixture, then pout in the cooled,melted better, stirring gently until incorporated. Lastly, carefully fold in the whites.
Pour the batter into the prepared loaf pan and bake for 35-40 minutes or until a skewer or knife comes out clean when placed in the centre.
You should probably eat this cake the day you make it, but it would probably work for french toast the next day (like I’ll probably end up doing).
This is a good little recipe to have in your back pocket for when company is coming over or you have a friend visiting for tea or coffee. Easy peasy lemon squeezy.
ps- Stuck on repeat. I’m in love. Listen.