For all of my new followers: welcome to my world. To all of my old followers: let's bake!

#IsolationBaking recipe # gazillion

Apple Cinnamon Almond Cake (a moelleux)

warm, tender, comforting, elegant

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INGREDIENTS

3 - 4 small full-flavored cooking apples (I love Reine des Reinettes)
1 tablespoon (15 grams) butter
1 – 2 teaspoons maple syrup or brown sugar
Largish pinch cinnamon, optional
1 tablespoon or so slivered almonds, optional

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14 tablespoons (200 grams) butter, softened to room temperature
1 cup (200 grams) granulated sugar
3 large eggs
¾ teaspoon vanilla
1 cup (5 ounces/140 grams) flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon

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6.3 ounces (180 grams) finely ground almonds or hazelnuts
Squeeze of lemon, optional

Peel & core the apples and slice into ¼-inch-thick slices.

Heat about a tablespoon of butter in a skillet; when it melts & begins to sizzle add the apple slices. Toss the slices to

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coat & cook over low heat until soft but still holding their shape. If you like, add a splash of maple syrup (or brown sugar) & a sprinkle of ground cinnamon, stir & continue cooking for a minute or so. Remove from the heat & allow to cool to room temperature.

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Butter & flour a fluted tube pan 8 ½- or 9-inch in diameter (22-cm) and about 3 ½-inch high (9-cm) or similar pan.

Once the apples are cool enough to handle, dust a tablespoon or so of slivered almonds into the grooves/bottom of the prepared cake mold then place slices

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of cooked apple in the grooves in a single layer followed by a second layer of slices on top of the first. The apple slices should be in a nice even circle around the base of the mold. You'll have some slices left over.

Preheat the oven to 350°F (180°C).

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In a large mixing bowl, beat the soft butter with the sugar until very well blended. Beat in the eggs, one at a time, beating just to blend after each addition. Beat in the vanilla with the last egg.

Stir the baking powder, salt & ground cinnamon into the flour.

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Add this to the batter & beat on low just to blend.

Beat in the ground almonds.

Chop the remaining cooked apple slices coarsely & fold into the batter with a spatula, making sure all of the ingredients are well blended. If desired, squeeze about a tablespoon of fresh

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lemon juice into the batter & stir or fold to blend.

Carefully spoon the thick batter into the mold on top of the apple slices, trying not to disturb the apple slices. Once all of the batter has been scraped out of the bowl & spooned into the cake mold all around the

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tube, very gently just smooth it a bit so it is evenly spread around.

Bake the cake in the preheated oven for 45 to 50 minutes or until the cake is risen, the top golden brown & crusty and the cake feels firm & springs back when gently pressed; a tester inserted in the

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cake will come out clean.

Remove the cake pan to a cooling rack & allow to cool in the pan for about 15 minutes or so. Turn out onto a serving platter, apple side up & serve slightly warm or at room temperature.

You can lightly dust the cake with powdered/

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confectioner’s sugar and, if serving for dessert, this cake will go well with a scoop of salted butter caramel ice cream.

Enjoy & share photos.

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More from @lifesafeast

19 Feb
I have a baking project for your weekend to calm & distract you.

Fantans with cinnamon-sugar or jam...

Meanwhile please read this to find out where to donate to help Texans in dire need:

nbcnews.com/news/us-news/h…
1/ Let Fantans be your new cinnamon buns. Like any yeast dough, it needs time to rest & rise, but these are actually quite easy (always read thru & understand the recipes before starting), to flavor as you like. And they are really good!

Ready?

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You will need a standard 12-cup muffin tin, buttered.

INGREDIENTS

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18 Feb
We all need a lift & a distraction. This calls for a recipe.

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INGREDIENTS

1 preserved lemon
1 fresh lemon for finely grated zest (optional) & 2 tablespoons juice
@ 6 tablespoons (40 grams) flour seasoned with salt & pepper
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1 onion, trimmed, peeled, chopped
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Frangipane Éclairs or Choux #RecipeoftheDay

This recipe for choux pastry is slightly different than the one I posted this week: the addition of milk makes a more deeply golden, crisper pastry which stands up to a cream filling better. But use either. Filling recipe follows.

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INGREDIENTS

Handful slivered blanched almonds

1/3 cup (80 ml) milk
1/3 cup (80 ml) water
5 tablespoons (70 grams) unsalted butter
1 tablespoon (10 grams) white sugar
1 large pinch salt
4/5 cup (100 grams) flour
2 large eggs

Powdered sugar for serving

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Preheat oven to 300° (150°C). Line a large baking sheet with parchment or oven paper.

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16 Feb
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Vanilla Rum Pastry Cream
Chocolate Pastry Cream
Coffee Pastry Cream
Chocolate Glaze for Éclairs

Follow the directions I posted yesterday for my dad’s choux. Make them larger or smaller, as you like. Or...

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If you want to make éclairs: spoon the choux dough into a pastry bag fitted with a plain, 3/4 –inch (20 mm) wide tip. Holding the pastry bag at a 45° angle from the baking sheet, pipe/push out even, regular tubes of dough 5 ½-inches (14 cm) long (or shorter and wider by

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pulling the tip away more slowly as you squeeze out dough), slicing the end away from the tip with a sharp knife. Leave space all around the éclairs as they puff up & spread while baking.

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1/ this recipe is simple and simply the best.

INGREDIENTS for my dad's light & airy choux

1 cup (250 ml) water
8 tablespoons (115 grams) unsalted butter
¼ teaspoon salt
1 cup (140 grams) flour
4 large eggs

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2/

Preheat the oven to 375°F (190°). Grease a large cookie sheet or line with oven-safe parchment paper (I always use parchment).

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Read 12 tweets

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