Like many of you, I spend too much time during the day in front of a computer. I’ve been through countless computer chairs to improve ergonomics and still not a day goes by when I don’t have computer-related pain of some sort or another. This is why I love photo shoots outside in the fresh air. It’s also why I invested in my new iPad. I’m actually dictating this blog post in the middle of an apple orchard. It’s amazing.
Needless to say, I’ve become a bit of an ipad addict. It’s great to have the freedom to work wherever and whenever I want. I know a lot of you are tech savvy so I have to ask – what are your favorite apps? I thought maybe if we pooled our collective resources we might save time and identify a few valuable tools to help make our days a bit easier or at least a bit more fun.
Now onto the cake. It’s easy to make and the results are simply remarkable. The cake is moist, rich and full of flavor. How can you go wrong with lemon curd baked into a cake. I know you’re going to love it.
125 g (1 c) all-purpose flour, sifted
5 g (1 tsp) baking powder
pinch of salt
115 g ( 8 tbs) unsalted butter, softened
200g (1 c) sugar
4 g (1 tsp) vanilla extract
4 g (1 tsp) almond extract
3 large eggs
powdered sugar, for dusting cake
Preheat oven to 350 F (180C).
Heavily grease the inside of a 9″ spring form pan with 3 tbs. of soft butter. Press half of the sliced almonds against the sides of the pan about 2/3 of the way up.