eye on the prize

You know what the problem is with having so many projects on the go? It’s really easy to not finish anything. But I’m determined to get some of the sweaters I’ve got going done soon…so I cast on for some new ones! That sounds like a good rule, no new sweaters until I finish the old ones.

top-down raglan

The top-down raglan’s coming along nicely, I’m just below the underarm split.

oh, the ends.

The ends, however…I wonder if I’d be able to bribe Denny into weaving them in for me with the promise of homemade white chocolate peanut butter cups?

All this sweater knitting stuff will have to be wrapped up really soon, because I’ve got oodles of secret knitting to do. No wonder I hardly have anything to blog about these days (except food).

secret knitting

That’s lots of Socks The Rock, in lightweight and heavyweight.

So, speaking of which – how about a new recipe? The one’s a dessert. Mmm.

lemon almond cake with blueberry sauce

Lemon-Almond Cake with Lemon Blueberry Sauce

Yummy! This cake is very simple to make, and is gluten and dairy free. I couldn’t quite get the almonds as fine as I would’ve maybe liked, but the texture was pretty good anyway. Next time I’d maybe use a cup of pre-ground almond meal. I jacked up a recipe I found online, and made it mightily more lemony. The sauce is pretty tart, so the whole thing is a lemon extravaganza!

Cake Ingredients
1 1/3 cups almonds (I used roasted whole)
8 T white sugar, divided
zest of 2 lemons
juice of 1 lemon
1/2 t cinnamon
pinch of salt
4 eggs, separated

1. Preheat the oven to 375 F and grease a 9″ cake pan. I used a Pyrex dish. And butter, which obviously negates the dairy-free-ness of this recipe! Spray would be totally fine.

2. Finely grind the almonds with 2 T sugar in the food processor.

3. Mix the yolks, 2 T sugar, cinnamon, salt, lemon zest and juice in a large bowl. Add the almond mixture and stir.

4. Whip egg whites to soft peaks, then slowly incorporate 4 T sugar. Whip until hard peaks form.

5. Stir half the egg whites into the almond mixture to lighten it, then gently fold in the other half of the whites until just combined.

6. Pour into baking dish and bake for 30 minutes or until a toothpick comes out clean.

Lemon Blueberry Sauce

1/2 pint blueberries
1/3 cup lemon juice
1/3 cup sugar

Put everything in a small saucepan and simmer until thick. Once it’s refrigerated, the texture becomes thicker like a jam, but I just reheat it to have with the cake!

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16 responses to “eye on the prize”

  1. Jodi Avatar

    Mmm… the recipe looks delicious. Can’t wait to see how the Tulip grown-up cardi turns out!

  2. Lise Avatar

    The sweaters look very interesting. The colors are great. Looking forward to see more :)

  3. Laura Avatar

    I could be bribed into almost anything for homemade white chocolate peanut butter cups, so I’m sure Denny with cave in. ;-) Sweater is lovely!

  4. marilyn Avatar

    I love the colors in that sweater. Perhaps all the more so because I just started your Thermal pattern in Cocoa. I stayed up way too late last night to get through the first 2″ of ribbing. Why do we do that? As if it would make a difference if I’d gone to bed a few rows sooner?

    Your food pics are excellent! Lucky for me they take more effort to obtain than just pushing a button on the computer.

    I can’t wait to see your secret knitting!

  5. adrienne Avatar

    OH lovely! You just made me hungry!!!

  6. Keri Avatar

    I LOVE the colors of the stripes in your sweater. So cute!!! I can’t wait to see it finished – so HURRY UP!! :)

  7. Josie Avatar

    My first thought when I saw the yummy picture of your cake was “I wonder how I can make a gluten-free version of that?” Then I scroll down to find that it’s already GF! I’m definately putting almonds on the grocery list….

  8. Seanna Lea Avatar

    Weaving in ends is just so annoying. The Yarnplay book has some instructions (iirc) for weaving in the ends as you go, which helped a bit for me in some of the more stripy things I’ve worked on. I still need to finish the stripy sweater, but that is mostly a sleeve issue…

  9. Cirilia Avatar

    We must be on the same wave length, I bought a ton of STR for sweaters at Stitches West–what set me off was wanting STR for a Thermal, but I ended up buying 3x that much because I couldn’t pick a color!

    So basically, my stash and wallet are groaning and it’s your fault ;p

  10. Michaela Avatar

    Hey! I see you’ve got the Knit Picks Harmony needles. How do you like them? I keep eyeing them in the catalogues, but I’ve never used their needles before. I love their yarn though!


  11. rachel Avatar

    The cake looks delish! Lemon and blueberry are a great combo.

    Good luck with the secret knitting. :)

  12. Jodie Avatar

    I’m always e-mailing these recipes to lots of people because they look so awesome! Thanks for sharing!

  13. Valerie Avatar

    I just made your cake and sauce recipe for lunch for my family and it was a huge hit (it disappeared quickly of course). This recipe is a definite winner, which is great since I’m trying to cut down on gluten and dairy. Thanks!

  14. Jo Avatar

    Oh, that cake looks yummy…

  15. Liz Avatar

    Thank you for the recipe! It turned out great :D I’ve been looking for a good almond-meal cake recipe for ages and this one’s fantastic!

  16. Heather Outside Bost Avatar
    Heather Outside Bost

    So, how much almond meal does 1 1/3 C of whole almonds make? I think I’ll go straight to almond meal, but I don’t know if you would up with 1 C or what. Any advise will be appreciated (I’m really looking forward to trying this). :-)

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