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.
These are the apps that I’m using regularly:
for the alarm clock and for keeping track of the weather conditions around the globe
for keeping up with news and RSS feeds
And of course timer to make ensure that I take frequent breaks at the computer.
It would be great if you’d post your personal favorites in the comments below. Also, I’m in need of a good Twitter app if you know of one.
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.
Glorious Lemon Cake (revised by Melissa, revised again by me. original recipe is lost.)
115 g (8 tbs) unsalted butter, softened
310 g (1.5 cups plus 1 tbs) sugar
4 large eggs
250 ml (1 c) lemon juice
2 sheets gelatin
Soften gelatin sheets by placing in a pan of water for 5 minutes.
In bowl of stand mixture fitted with paddle attachment, cream butter and sugar until light and fluffy. Mix in eggs. Mix in lemon juice.
Remove gelatin from water and squeeze out excess. Microwave 3-5 seconds in small bowl until melted. Set aside.
Cook lemon mixture in medium sauce pan over low heat whisking frequently for the first 5 minutes and then constantly (5-10 minutes). When mixture is hot, add gelatin and continue to whisk until mixture thickens. Strain, cool, and refrigerate.
60g (2/3 c) sliced almonds
50 g. 3 tbs. butter, softened for greasing pan
75 g (1.5 c less 1 tbs) almond powder, lightly toasted in oven
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.
In a separate bowl combine dry ingredients. Set aside.
In a bowl of a standing mixer fitted with a paddle attachment, beat butter until creamy. Add sugar and beat until nearly white, about 3 minutes. Mix in extracts.
Pour dry ingredients into butter and mixture and mix on low. Before mixture comes together, add eggs and mix on low until smooth.
Pour cake batter into pan and smooth top with an offset spatula.
Dollop lemon curd over the top center of the cake (it will spread out as it cooks) leaving a 1/2 inch edge around the perimeter. Sprinkle remaining sliced almonds over the top. Dust with powdered sugar.
Bake 40-50 minutes until sides spring back to the touch and the center has firmed up. A toothpick inserted into the center comes out clean. Note: Do keep an eye on the cake while baking. Your oven may take more or less time to cook the cake.
Cool on a wire rack. Remove spring form edge. Dust with powdered sugar.
Best when eaten within 2 days but the cake will keep for about 5 days.