But enough with apologies! Here is the recipe I made today with Carla. In an attempt to keep up with your blogs, I’m trying to make those recipes that I have in my wish-to-bake-soon list. This one comes from Lindsey, of the wonderful blog Hot Polka Dots. It really puts me in a good mood to visit Lindsay’s blog so I thought this was going to be the perfect recipe to cheer me up this Monday! She calls this family recipe Boterkoek. I just renamed them Little Almond Cakes. I know…much more boring name J same deliciousness, though. Make sure to visit Lindsey’s blog for many many many more delicious baked goods (and wonderful photography!)
March 07, 2011
I remember back in January foreseeing a long and busy beginning of the year. I got myself organized with my life, my blog (which is my life too!), my work, my classes and I got into a zen attitude to face what I knew was going to be a hard month. It is now March and the expected slow-down pace did not happen. Actually, things just got more busy, hectic and chaotic.
The problem is that the big work load I had in January was supposed to be relieved by a teacher finally coming back from a long leave. Not only did that teacher not come back (and she won’t at least until the beginning of next school year) but another teacher is about to go on maternity leave. So what happened? My scheduled got changed for, I believe, the 15th time this year. I was “asked” (not that I could say no!) to leave the two classes I was working in and take full charge of the 3-4-year old kids class. I am now transitioning into that class by working 2 days in the old one and 3 days in the new one. From April I will be fully in charge. Now, I adore this class. I love the kids of the class. I know them pretty well. But suddenly becoming the head teacher (never been a head teacher before!) and in April (after the class has been with another teacher for 7 months) is not only very hard but scares the hell out of me. Without considering that, despite asking to work about 20 hours per week this year, I will now be working 35-40 hours. Needless to say, I freaked out! After the news, for an entire week I was not even able to sleep for how anxious I was. Yes, I know, as Wally says “You’ll be fine. Actually, Amore, you will be great!”. Possibly. But that doesn’t change the fact that I am anxious and exhausted.
Last week was my first transition week and in an attempt to reschedule several life events around the new schedule I even had to cancel my baking session with Carla. This week I did not want to let that happen. I will still be baking with Carla, despite my physical and mental exhaustion. I am just very sad because I realize how absent I am from the blogging world lately. If I am not visiting your blog very often, my friends, please bear with me! I did not forget you. I just can’t find the time to do anything in my life in this moment. I can barely bake and post, let aside visiting all the wonderful blogs you all work so hard to keep. I am keeping track of all that happens to you though and you are in my thoughts.
Little Almond Cakes
Makes 4-5 individual cakes
230 g (2 sticks or 1 cup) unsalted butter, room temperature
200 g (7.1 oz or 1 cup) granulated sugar
2 ml (1/2 tsp) almond extract
260 g (9 oz or 2 cup) all purpose flour
1/2 cup sliced almonds
1 egg white
15 ml (1 tbsp) water
Preheat the oven to 325F degrees and prepare a tartlettes pan (or ramekins).
In a large bowl, mix the butter and sugar until creamy. Add the almond extract and the egg and mix it well. Finally, beat in the flour until it's well incorporated. The dough will look pretty thick and sticky.
Divide the dough among tartlettes molds (or the ramekins), pressing it evenly into the forms with your fingers. Sprinkle a layer of almonds over each tartelette and press them down lightly. Whisk together the egg white and water and brush the mixture over the almond layer with a pastry brush.
Bake for about 20-30 minutes, or until the edges are of a light brown color. Place the tartlette pan on a cooling rack and let them cool before trying to unmold them.
Have a sweet day!
Source: adapted from hot polka dot