Ever Ready: Every Ending is a New Beginning

Wednesday, July 29, 2026

Every Ending is a New Beginning

"Every ending is a new beginning"

Marianne Williamson.

This phrase encapsulates the idea that when one chapter of life closes, it often paves the way for new opportunities and experiences. It suggests that endings, while sometimes painful or challenging, can lead to growth and transformation. This perspective encourages individuals to embrace change and view it as a chance for renewal rather than a loss

And so we have pre-signed on our house of 27 years today. Since it's my birthday also, it's rather fitting that I bake a cake with a recipe (before I run out of ingredients) to share with you who have followed our lake life for so many years. We have many wonderful memories to take with us. Thanks for following along.

French Almond Cake with Cherry Almond Sauce

Cook's Notes: An incredibly delicious cake and it's a one bowl, no mixer, and just a few minutes to put together. The cake is perfect for your next coffee gathering or dinner party. Adding a drizzle of Cherry Almond Sauce is just the piece de resistance though the cake with glaze does stand on its own. The recipe is from Chris Scheuer.

Ingredients
For the almonds:

½ cup sliced almonds

For the glaze:

1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
¾ cup powdered sugar plus more for sprinkling
1 teaspoon vanilla extract
½ teaspoon almond extract

For the cake:

¾ cup plain yogurt or Greek yogurt
1½ cups granulated sugar
4 large eggs
1½ cups all-purpose flour
¾ cup almond flour not almond meal
3 teaspoons baking powder
¾ teaspoon salt
1 teaspoon almond extract
2 teaspoons vanilla extract
¾ cup canola oil or any other neutral-flavored oil

Directions:

Preheat oven to 350 degrees. Place almonds in a small baking pan. Spread to a single layer. Bake for 10 minutes or until just beginning to turn pale golden brown, stirring every 5 minutes. Remove from oven and set aside to cool.
Spray a 9-inch round cake pan (with at least 2-inch tall sides) with baking spray. Line the bottom of the pan with parchment paper and spray the parchment paper lightly. Set aside.
Combine the orange zest, orange juice, powdered sugar, and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
In a large bowl, combine the yogurt, sugar, and eggs; whisk until well blended.
Add all-purpose flour, almond flour, baking powder, salt, and extracts. Whisk to combine.
Add the oil and stir well or whisk to blend until smooth 2-3 minutes.
Pour the batter into the prepared pan. Bake for 20 minutes or until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Be careful not to overbake.
Cool the cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
While the cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Some of it will drip off, but most of it will soak in. Sprinkle the toasted almonds over the top of the cake while the glaze is wet and pat gently. Allow the cake to cool completely and add a drizzle of cherry sauce.

Cherry Sauce-optional topping to cake glaze.

Cook's Notes: There are multiple uses for this sauce. Besides using it over cake, it's very tasty over sliced ham, turkey, or pork,
Ingredients:

1 can of Dark Sweet Cherries, pitted
2 tablespoons cornstarch
2 tablespoons cherry preserves
1/2 teaspoon almond extract
Optional: 1 tablespoon cherry brandy, but highly suggested
Reserved cherry juice

Directions:

Drain cherries; set aside. In a saucepan, add reserved cherry juice, cornstarch, cherry preserves, and extract. Whisk to blend well.
Cook on low heat until the mixture starts to thicken. Add the drained cherries to the saucepan and cook for 2 more minutes. Add a tablespoon of cherry brandy, mix, and cool. Refrigerate the sauce in a covered container until serving.

Soon we move into a VBO rental for a week in preparation for the book festival.