the hungry expats

My partner and I absolutely love almonds. I recently came upon this recipe (thank you Pinterest) that promised to deliver a cake both moist inside, and with a delicious crunchy layer on top. The result was amazing. CARAMELIZED CRUST 10 grams unsalted butter, softened 50 grams sliced almonds (I used about 1/2 cup) 2 tablespoons white sugar BATTER 115 grams almond meal (ground almond) 150 grams white sugar 1 pinch of salt 1/2 teaspoon almond extract (I used a bit more because I didn't have any Amaretto) 3 large eggs 115 grams unsalted butter, room temperature 1 tablespoon Amaretto (optional) 45 grams all-purpose flour 1/4 teaspoon baking powder Preheat oven at 350°F/180°C. Generously butter bottom and sides of a 8x8 inch cake pan. Spread sliced almonds evenly over bottom and sides (1 inch high) and sprinkle with sugar. Set aside. In a a mixing bowl, mix together almond meal, sugar, salt and almond extract. Add the eggs, one at a time

Mark just found what turned out to be the best brownies recipe we ever tried. Definitely our go-to recipe from now on. INGREDIENTS 3/4 cup cocoa powder 1/2 teaspoon baking soda 2/3 cup canola (or sunflower) oil, divided 1/2 cup b oiling water 2 cups granulated sugar 2 large eggs 1-1/2 cups of all-purpose flour 1-1/2 teaspoons pure vanilla extract 1/4 teaspoon salt 1 cup of walnuts or pecans (here I used unsalted pistachios and salted cashews), chopped Preheat oven to 350°F/180°C. Butter or lightly spray a 13 x 9 inch baking pan with non-stick spray and place a sheet of parchment paper that covers bottom and sides of the pan.  In a medium sized bowl, stir together the cocoa and baking soda. Blend 1/3 cup of the canola oil into the cocoa until well mixed and shiny. Add the boiling water and stir until the mixture thickens. Add the sugar and stir in the remaining 1/3 cup of oil and the eggs, mixing until smooth. Add the flour, vanilla and salt, blending completely. Add nuts