Blogs

[#1]

It seemed the winter weather was really going to give us east coasters a break this year - when lo and behold, the 2+ feet of snow and blizzard-like conditions pummeled us in mid-January! I was lucky enough to be snowed in with Josie and her dear friends at her farmhouse in Pennsylvania. Although we were both disappointed when the weather was so severe we had to cancel our QVC appearance the evening of the storm, that sure doesn't mean we went stir-crazy stuck inside all day!

After a morning walk in the beautiful snow we warmed up inside by the fire with some hot tea. Now, I don't know about you, but there's just something about being snowed in that makes me crave yummy baked goods! Josie and I put our heads together and came up with this crazy-delicious recipe (below) for a buttery almond cake. I can't take any of the credit for the inspiration behind this fragrant almond flavor and buttery texture in this cake - Josie's new Whipped Argan Oil Buttery Skin and Body Collection is truly the driving factor behind this dessert concoction!

Her new face butter that is included in this collection has been a game-changer for my skin. Not only does it deliver the hydrating and smoothing effects of Argan Oil, but it also has special ingredients whipped up into this butter that clinically help reduce pore size! When your skin is happy - even oily skin like mine - I watch my wrinkles fade and my skin produce less of the bad oil - hence my smaller pores! I got so excited that in this very collection, we are launching a body butter in the choice of Unscented or, get this - delicious Vanilla Almond! Between the excitement surrounding this super hydrating collection as well as the smell of my yummy Buttery Almond Cake in the oven, I just can't get enough of this scent!

The recipe is below - I hope you get to try it! I re-created this dessert in my kitchen in NYC just in time for Valentine's Day in heart-shaped ramekins - what's something special that you plan to do for your self, and for those you love this Valentine's Day?

xoxox

Adriane

Buttery Almond Cake

INGREDIENTS

9 ounces pure almond paste

2 large eggs

6 tablespoons unsalted butter, melted and cooled slightly

3 1/2 tablespoons cornstarch, sifted

1 1/4 teaspoons baking powder

2 large egg whites

1 1/2 tablespoons granulated sugar

1/3 cup sliced almonds

Confectioners’ sugar, for dusting

Optional: whipped cream for serving

HOW TO MAKE THIS RECIPE

Preheat the oven to 350°. Spray an 8-inch round cake pan (or smaller ramekins!) with nonstick cooking spray. In a large bowl, beat the almond paste with 1 of the eggs until smooth with a hang mixer. Add the remaining egg and beat until thick and pale, about 5 minutes. Add the melted butter, cornstarch and baking powder and beat until incorporated. Scrape the almond mixture into a large bowl.

In a separate large bowl, use your hand mixer to beat the egg whites at medium-high speed until thick and foamy. Slowly beat in the granulated sugar at high speed and continue beating until medium-stiff peaks form, about 3 more minutes.

Using a rubber spatula, gently fold the egg whites into the almond mixture until no streaks remain. Scrape the batter into the prepared pan(s) and sprinkle the sliced almonds on top. Bake for about 30-35 minutes, until lightly browned and firm. Let cool completely. Transfer the cake to a serving platter, right side up. Dust with confectioners’ sugar, cut into wedges and serve with whipped cream.

Don't miss out on today's TSV, inspired by this recipe!  Josie Maran Whipped Argan Oil Buttery Soft Skin 4-pc Kit