Happy belated Easter, everyone. I hope you had an opportunity to celebrate with friends or family. We were fortunate enough to spend Easter with our friends Callie and Aaron in Corvallis, where we had some great meals, drank delicious beer and went to such a nice Easter church service. It was nice to have a change of scenery. We didn’t go too far, but it still felt like a vacation.

Sunday night we got home and basically collapsed. I guess the last week had made us pretty tired! We walked to New Seasons. We did some laundry. I went on an ill-advised run and had to stop two or three times because I had to use my inhaler (boo.) but I’m still glad I ran. And then we made burrito bowls for dinner and it was wonderful.

Today I made it to the gym for the first time in a week. I stuck to the stairs this time so there were no asthma problems. And I came home and we made a delicious, easy dinner that will be coming soon to a blog near you.

This recipe is yet another from our Jerusalem fangirl potluck (Hi, my name is Rebekah and I’m a Jerusalaholic). But seriously. This cake was quite the hit! It’s not too sweet, it’s slightly denser than a normal cake but the citrus flavors really shine. I don’t think it’s like any cake I’ve ever had before; it’s a cake for the non cake people. I can’t wait to make it again.

We ate the few remaining pieces for breakfast, and I have to say, the combination of citrus and less-than-sweet flavor made this great for breakfast. So yes, I did just give you permission to eat cake for breakfast. Go forth and eat cake.

Here’s what you need:

3/4 cup plus 2 Tbsp. unsalted butter
2 cups powdered sugar
zest and juice of 4 clementines
zest and juice of 1 lemon
2 1/2 cups ground almonds
5 large eggs, beaten lightly
3/4 cup plus 1 Tbsp. AP flour
pinch of salt
3/4 cup granulated sugar
Orange zest for garnish

Preheat the oven to 350 F. Grease a 9 1/2 inch cake pan and line with parchment paper. Grease again, so both sides of the parchment have been sprayed.

Cream the butter and powdered sugar in a stand mixer or with a hand mixer until creamy. Add about half of the ground almonds and mix in.

Next, add the eggs while the machine runs on low. Mix until smooth, scraping down sides when necessary. Finally, add the remaining almonds, flour and salt. Mix until fully incorporated.

Transfer to the cake pan and bake for 50 minutes or until a toothpick or knife comes out clean.

When the cake is nearly done, heat the citrus juices and 3/4 cup granulated sugar in a saucepan until sugar dissolves.

When the cake is done, immediately pour the citrus syrup over the cake, trying to cover evenly.