This past weekend was one in which I finally felt like I was able to accomplish everything I wanted to do. In a normally-never-long-enough two days, I checked out the de Young Museum after hours, caught up with a longtime bestie, played sloshball in the park, celebrated the engagement of two of my amazing friends, and made this cake. When I needed something to top this cake off, of course I chose something that showcased how I felt about this weekend—a big ass, hands in the air emoji made of powdered sugar.
I love this cake for so many reasons. For one, I learned how to make it while traveling in Sicily last month, thus bringing back those Mediterreanan vibes in sliceable form. Moreover, it takes hardly any time to prepare. It’s simple, fresh and delicious, like most things were in Sicily; traits I also try to emulate as I cook and eat back here in San Francisco.
This cake’s simplicity also allows itself for various permutations. The original torta is full of almonds and lemon. In my version, I combined equal parts of almonds, hazelnuts, and walnuts—fall AF, plus it kind of reminds me of my weekend, with little pieces of everything pulled together. I also added in vanilla for an extra layer of warmth that we’ll be needing soon as Daylight Savings takes away the light.
Here’s to a week that we can hopefully preach about as much as the weekend.