Breakfast and Dessert

A couple of weeks ago Tyler turned 30, so I woke up early and made him breakfast in bed. There was bacon and eggs and banana pancakes, which are the easiest things to make.

Here's what you'll need.

  • 2 ripe bananas
  • 2 eggs
  • Splash of vanilla extract

Mash up the bananas, add in the eggs and the vanilla, and poof! you're ready to hit the pan. I used some of the bacon fat to fry up the pancakes, in true birthday indulgent fashion. I also added some blueberries once they were in the pan.

The pancakes are delicious and completely flourless (you won't miss the old kind, trust me).

The birthday cake I made was an entirely new recipe that I played around with. I found this recipe and used it as my base. 

  • 1 stick unsalted butter, softened
  • 275 grams (1 1/3 cups) sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon zest
  • 4 eggs, separated and at room temperature
  • 240 grams (2 1/2 cups) almond meal
  • 10 1/2 oz) ricotta
  • Flaked almonds, to decorated
  • 1 cup blueberries
  • Powedered sugar, for dusting

Start by preheating the oven to 375°f. Line a cake pan with parchment paper, both on the bottom and around the sides.

Begin by beating the butter, 165 grams of the sugar, lemon zest, and vanilla. Let it do its thing for a few minutes, until it's creamy. 

Next, add the egg yolks, one at a time, beating as you go. Follow with the almond meal, making sure everything is combined before you finally mix in the ricotta with a rubber spatula.

Using a clean mixing bowl, add the egg whites and whisk until soft peaks form.  Slowly add the sugar and continue to beat until you have peaks that stand up on their own. Fold the whites gently into the almond meal mixture.

Pour the combined mixture into the prepared cake tin.

Top with blueberries and almond slivers.

Bake for about 35-45 minutes, checking at the 35 minute mark. The cake will be done when it's golden and doesn't jiggle when gently shaken.

Let the cake cool to room temperature and dust with powdered sugar, if you'd like. It tastes really good the next day, and the day after that, but it won't last beyond that, only because you will have eaten it. It keeps great in the fridge and is so refreshing eaten cool.

Tyler loved the cake and it's been added to our "must make again" list.

What's your go-to birthday cake?