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Here's an idea when you have extra citrus...boiled lemon/lemonade/orange cake!
Ingredients:
previously-boiled lemonades x 3 -4 (depending on size)
2 cups almond meal
5 fresh chicken eggs or a few duck eggs (these are sooooo nice in baking)
3 - 4 tablespoons honey (or other sweetener)
1 teaspoon bi-carb/baking soda
cream cheese
honey
vanilla
Puree the lemonades in a food processor, then add all other ingredients until well-incorporated. Pour into a prepared cake tin or into muffin cups. Bake for 40 minutes for cake, 25 minutes for muffins.
To make cream cheese frosting: mix cream cheese, honey and vanilla in a bowl and top cake ot muffins when cool.
note: I tend to boil lots of lemonades or oranges at once, then puree in batches and pour enough for one recipe in a container and freeze to use all year long.
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