Well, it’s over.  While today is the official last day of school and I’m rolling in around 10:30 am, a nice change from my usual 6:30 arrival.  Last night was the continuation ceremony for the 8th graders, a time to celebrate their academic accomplishments as they move on to high school next year.

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Today I just have to attend an awards ceremony for the younger grades and go over my summer school curriculum with the teacher, then I’m free.  Tonight Luke and I are having a celebratory meal at Myers & Chang in the city (I’m planning on posting a review next week!), then tomorrow I’m off to Philadelphia to visit my Nana.

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And so to celebrate the start of summer vacation, I definitely knew I wanted to post about cake.  I’ve been on an almond kick lately with this granola-and so I let it spill over and become inspiration for a dessert.

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This cake combines spices, mashed sweet potato and almond flour to create a complex, rich flavor profile in a moist, delicious cake-form.  Of course, I doused it in an almond glaze-it just begged for it, as did my almond crazed taste buds.

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Here’s to a happy summer!

One Year Ago: Goat Cheese Swirled Strawberry Muffins

[amd-zlrecipe-recipe:66]

Adapted from Baked: Elements