After months of sun deprivation, of course we were ecstatic to know that we would be having a sun-filled weekend. We went to the zoo on Saturday. While we love the Woodland Park Zoo, we were just there few months ago, so we decided to visit Point Defiance Zoo. Yes, it’s quite a drive to Tacoma from where we live. But it’s worth the trip. What I love about this zoo is, the animals are more active and easier to spot.
The kids were well-behaved, no one complained about being tired or hungry or sleepy or bored. That classifies as a good day. We saw all the animals (except the red wolf), soaked up all the sunshine and went home happy.
He loves the sandbox, telling me how it feels like sugar. My reaction? “He better NOT put it in his mouth“.
The next day (Sunday), we made a cake that will remind us of our trip to the zoo. We practically toss things into the mixing bowl, without any recipe. But we did jot down the measuring of the ingredients, in case we want to make it again next time. Lucky for us, it did turn out well. The butter reminds us of the bright, yellow sun. Brown sugar resembles the sand in the sandbox. And the chocolate.. uh.. let’s not elaborate.
Chocolate-y Almond Cake
- 1 stick unsalted butter, softened
- 1 cup brown sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- 1 cup all-purpose flour
- 1 cup sliced almond
- 8oz semisweet chocolate, chopped
- 5 tbsp milk
Preheat the oven to 350F. Line an 8-inch square baking pan with foil and grease it.
Melt butter and beat in the brown sugar until smooth, then beat in the egg and vanilla extract. Add the salt. Stir in the flour and almond. Pour into the prepared pan.
Warm the chocolate and milk together, until the chocolate is melted. Stir until smooth. Pour on top of the cake batter.
Bake for 25 minutes, until the cake is done. Cool on a rack and cut into squares. For easy cutting, put in the freezer for about 20 minutes before cutting.
You got yourself a lovely, crunchy yet soft almond cake.