My wife has been asking me to bake her a French cake known as Pave Aux Amandes … for some time now. This year, Mother’s Day and her birthday happened within the same week, and I could not resist the temptation to kill two birds with one stone.
I had no idea what this cake is about and how easy it is to make. As it turns out, it is both delicious and simple – a combination that is hard to come by. I had low expectations for my baking qualities (aside from cookies, this was my first proper baking experience) but the cake turned out alright.
The finishing touch and – voila – the cake is ready to be enjoyed! Here is the recipe – again, it’s not super complicated and it doesn’t even need any tips.
Pavé aux Amandes is a French tart-like cake made with almond flour, eggs, sugar and butter. It is extremely easy to make and so delicious.
125 gram butter
200 grams sugar
5 whole eggs
250 grams blanched almond flour
Butter a square or round baking pan, both bottom and sides; layer sliced almonds where buttered
Cream 125 gram softened butter with 200 grams sugar until blended
Blend in 5 whole eggs followed by 250 grams blanched almond flour
Bake at 325ºF for about 45 minutes
Cool the cake down a bit and turn it out onto a cooling rack
Dust the top with powdered sugar
Here’s me, introducing the cake to my audience!
Enjoy it with coffee, mascarpone and fresh berries. Apparently, it’s a common afternoon snack in France!
Needless to say, the wife was awed, smitten, blown away. Coupled with flowers, lobster dinner and my (temporarily) good manners, the cake made the holidays a success. Consider making it for your loved ones for a special occasion.
Best raisin pecan oatmeal cookies! Make a lot of them, you won't regret it.
1½ cups pecans
½ pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1½ cups raisins
Preheat the oven to 350 degrees F.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
I enjoyed one with strawberries and another with milk. Either way, delicious!
And whatever is left (if any, obviously) can be safely sealed in mason jars that guarantee freshness for many days to come.
-> Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.
For strawberry sauce ...
-> Combine strawberries, sugar and vanilla in a medium saucepan. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 6-10 minutes. Keep warm; set aside.
For pancakes ...
-> In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
-> In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sour cream and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
-> Lightly coat a griddle or nonstick skillet with oil. Scoop ⅓ cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.