@ChristinaM Tried and failed to locate the recipe, but it was called pistachio tart, not cake, even though it was a dense (probably flourless) pistachio cakelet (like their Belgian brownie).
(But I did find two on Smitten Kitchen, which popped up because she has a version of LPQ’s Belgian brownies.)
the NYT recipe isn’t being very well reviewed. I’m going to be guided by Not Quite Nigella for measurements as that version seems to have the most and best reviews.
i don’t see a SINGLE review of the NYT recipe where someone actually made it, or even a version of it.
Please let us know how it turns out.
Almond Frangipane Blondies. These were absolutely fantastic and even better the second day. Next time I would use a little less butter in the Blondie base. I found this recipe in a random article about best things that the author baked in 2024 and I wish I could remember where I read it!
Thank you so much for the link. Almond croissants are one of my very favorite things. I need to make this.
Those are beauteous, Sallyt! Thanks for posting, I think many are going to try the recipe!
Marmorkuchen(marble cake) from Classic German Baking by Luisa Weiss. Hosting afternoon coffee time with another member of my weaving guild for February meeting. This is a trial run. Coffee time is a very serious business. We are a bunch of weavers, spinners, knitters where everyone bakes and are very down to basics people. This is an easy cake to make. Baking time was 60 minutes. I took it out at 50 but will try for 45. I used my precious stash of european butter. Nice not too sweet cake with a touch of chocolate flavour. P.s. teatowel woven by a friend in the guild.
I’ve been wanting to try that cake for a while … yours looks great. Love the towel too!
That looks very appealing!
Baguette de campagne: 15% rye flour and an overnight fermentation give tremendous flavour. Excellent baguette. I think I like this one even better than the first, and that was already delicious.
@sallyt Does this taste like almond croissant filling? If so, I’m verrrrryyyyy intrigued!
The almond frangipane is exactly what’s used to fill croissants, that much I know. The recipe seems like it has a lot of butter and sugar (in the blondies) for an 8x8" pan, though, given that the frangipane is also sweet.
Another week, another loaf. I incorporated some whey from making yogurt this week. My husband is trying to low carb it, so I’ll probably freeze half.
ETA: I used Red Star Platinum yeast for the first time, which promises higher rise and better keeping (it contains citric acid).
It does taste exactly like the filling! I changed up my almond extract for the better - I didn’t used to like it but switched to Nielsen-Massey brand and now I love it - so wouldn’t mind a bit more. You could up the almond extract in the frangipane a bit, maybe 1/2 t? The recipe author has a note about adding more to the blondie, but I wouldn’t change that part -
ETA: it’s always a little cool in my kitchen, so I had a hard time using a fork to cream the sugar and butter in the first step - save yourself the effort, and use either a stand or hand mixer.
Oh those are lovely baguettes.
Thank you for both these tips. Will be buying some of that almond extract.
