Today Levi is 8 years old. Time is going really, really fast, but having a “little one” not only keeps me on my toes, it puts a smile on my face. Our day will start with these cinnamon rolls (gluten free version to come), presents from his brothers (itunes and amazon gift cards), and lots of kisses from everyone, including Lola.
Levi has a lot of friends, but rather than having a big party, instead he opted for a small, intimate celebration. His choice; he and 5 buds for lunch and bowling. One of his friends cannot consume dairy. Levi wanted cupcakes, and a cupcake without dairy and a buttercream frosting, what is the girl to do?
One of my favorite, go-to cake recipes, is this olive oil citrus cake. When ever we are invited to friends for dinner, who keep kosher, I make this cake. I haven’t made it in a while, mainly because I did not have the time nor the patience to convert the AP flour to an alternative subsitute. After a few tries (when ever I test a recipe, I cut the recipe down by 2/3 until I get the ratio right), I am happy with the results. However, my toughest critics await…
I look forward to a fun day celebrating the birth of Levi. I am grateful for his sassy personality, his wit, his intelligence, his sense of humor, but mostly his empathy, and cuddly cuteness.
This week my family will be eating this and more:
Sunday 12/15/13 (Levi’s Birthday dinner):
Shrimp Tacos (use this marinade)
Lasagna (made two and popped one in the freezer – unbaked)
Dinner and a Movie with friends
Olive Oil Citrus Cake – Gluten Free
80 grams | 2 3/4 ounces | 1/2 cup + 1 Tablespoon brown rice flour
35 grams | 1 1/4 ounces | 1/3 cup almond flour
25 grams | 1 ounce | 1/4 cup millet flour
1 tsp. baking powder
1/4 tsp. fine sea salt
3 eggs, at room temperature
160 grams | 530 ounces |1 Tbls plus 3/4 cup sugar
zest of 3 lemons
1 1/2 tsp. vanilla extract
1 cup extra-virgin olive oil
3/4 – 1 cup confectioners’ sugar
2 Tbls. freshly squeezed lemon juice
• preheat oven to 350*.
• line 14 muffin cups with paper liners. using a paper towel, coat the papers with olive oil. sprinkle with one tablespoon of sugar. set pan aside.
• whisk flours, baking powder, and salt.
• using your mixer with the paddle attachment, beat the eggs, sugar, and the zest on high speed for 5 minutes, until the eggs thickened.
• add the vanilla, turn the mixer down to low speed and add the olive oil into the batter, pouring slowly along the edge of the bowl.
• add the flour mixture and mix on low speed until incorporated. pour into prepared pan.
• bake for 25-30 minutes, or until the cake is golden and has domed in the center. cool to room temperature.
for the glaze
• sift the confectioners’ sugar into a bowl. whisk in the lemon juice to combine. drizzle over the cooled cupcakes.
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