12/18/15

Dinner with Jennie and David. We brought bread and an almond-lemon cake from the NYT. The batter is made partly with almond meal, and you plop lemon curd into it before baking, then top with slivered almonds and sugar and bake. I used chopped almonds instead and they added a lovely crunch. Served it with whipped cream and some of the leftover lemon curd (an excellent recipe in and of itself). Will make again.