Last year, my mother got the book Paris Sweets by Dorie Greenspan, another act in the long string of Paris-centric activities she routinely performs. I leafed through the book a couple times, but was a bit distracted by making my own cupcakes and cookies. It sat on the shelf until I needed to make something for New Years Eve.
I’ve known about this cake for quite a while. Let me rephrase that, I’ve known about this cake and it’s ominous, don’t make me without a stand mixer, reputation for quite a while. Something about the forbidden nature of it made this cake so alluring. Well that, and the two tubes of almond paste it called for. Is anyone else in love with all things almond past-y and marzipan-y?
Finally, I found myself with a stand mixer and a reason to make this cake, everyday. If I could call a cake perfect for anytime, anyday, this would be that cake. Though it doesn’t look like much special, all you have to do is smell it to understand the power it holds. With each tightly packed crumb, there bursts a rich, moist almond flavor. It’s simple, yet complicated. Refined, yet accesible.
Of course, you could make this cake a bit fancier by cloaking it in a layer of rolled almond paste. I, however, prefer the simple route. A cake that you can toss in the mixer, then toss in the oven. Sure, it’s a bit more complicated than that, but, in essence, this cake doesn’t take the long preparation of a coffee tart. It can be enjoyed the day it’s made.
So, what are you waiting for? Have a slice of cake today.
What is your favorite simple everyday treat?