We are having such a wonderful time in this beautiful country!  I’m trying to shoot my signature film stock but the sporadic rain showers and dark shadows from the massive clouds are making it different to capture the hundred shades of green.  I’m shooting a lot of digital just to cover my ground but still hoping to get some gems on film. In the meantime, I couldn’t resist sharing this little guy I came across on my walk where we are staying on the Dingle Peninsula (You can also follow along on our adventure via my Instagram.)

I love how almond flour brings a lightness to the cake texture, but I have to say, the lemon is the star ingredient here.

Only 8 ingredients. I know, crazy right?

 

Directions:

Melt butter in  a small saucepan over medium-low heat. Set aside to cool. In a large bowl, whisk together flours and sugar; set aside.

Add the lemon zest and extract to the cooled butter, stirring to combine. In a large bowl, combine the eggs with the salt, and whisk until frothy. Whisk in reserved flour mixture until just combined. Fold in the butter mixture with whisk. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.

Preheat oven to 350 degrees. Butter two 12-mold madeline pans, and dust with four, shaking out the excess. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip. Pipe the batter into prepared pans, filling each mold about halfway.*

Bake, rotating pan halfway though, until edges of the cakes are golden brown, about 12-14 minutes. Immediately invert the madelines onto a wire rack to cool. Dust with powdered sugar if desired.  Madelines should be served the same day they are baked.

*I didn’t have a 1/2-inch tip, so I just used a regular plastic storage bag with the corner cut off. You can also simply spoon the batter into the pans.  You will also notice I didn’t fill my pan (I only have one) just 1/2 way. I filled pretty much up to the edge. They didn’t rise much, so I thought they were perfectly proportioned

 

I still had a little bit left-over batter (*see note above) so I used these cute little tins I got from my Grandmother’s house.

 

C’est magnifique!! No?

These are absolutely amazing on their own, but for wow factor, serve with raspberry sorbet!

 

 

Every baby’s favorite teething pal…Sophie!

 

When I worked the Queen Bee women’s art market last April, Tom stopped by my booth to show me this darling little romper he was going to surprise Janet with; this was early on before they knew if they were having a boy or a girl. Isn’t it (for lack of a better word) precious?!

Here are Janet and Vida last June…. and here they are 8 months later!