At the beginning of February, I started the second half of my 300 hour Yoga Teacher Training at YogaWorks. The timing was perfect, having been teaching in studios for about 6 months, I was excited to return to learning so I could learn and execute simultaneously.
I learn best by doing. Having spent 10 years in a corporate environment (I do use the term corporate very loosely and yes I realize 10 years is not that long) I was never one to be shown how to do something. I need to have a tactile experience, doing, touching feeling while someone guides me. It's the only way I'll (hopefully) remember anything five seconds later.
The 300 hour is just that. Three hundred hours of doing, touching, feeling, executing, and I'm extremely tired. And questioning ... everything. It's been a long time since I've made a life changing choice. And deciding to choose this path of a teacher is just that. Everything is changing and with the constant learning, the constant trial and error my confidence is wavering.
But that's what the yoga practice is for no? There are times where it's necessary to return to the practice, on and off of our mats. Return to the breath. Turn in. Tune out. Listen only to the breath. And then we can see what kind of song is being sung. It's only when we are truly quiet can we hear the truth. And for me, I'm happy that when all the dirt and debris of my thoughts are wiped clear, the truth that I hear is one without judgement and without question... Letting me know that the only person getting in my way is myself.
And for a prime example of getting into ones way please check out the time consuming choice I made last Friday night below.
I would not recommend this cake for a quick and easy cake for a forgotten birthday. While not wholly complicated, the steps, from blanching, peeling and then toasting the almonds to making a jammy caramel to baking 6 individual cookies can be utterly time consuming. While I was in denial about the amount of free time I actually had last week, I’m glad I tackled this beast on Friday night. It was freaking delicious. An almond-y tart, flakey and sweet hit every craving I had this weekend. And the leftover scraps I had after trimming my cookies? Got rolled into a tiny 4 layered cookie slathered with nutella. Yum Yum.
I selected this recipe for a local cookbook club I just joined. This month they chose Smitten Kitchen to tackle and as always her recipes didn’t disappoint. I’m a fan of her older posts where she highlights more classic recipes. This recipe was originally from “Lost Desserts” by Gail Monaghan. You can see the recipe here or in this great article from the New York Times.
1 ¼ cups sugar
1 ½ cups jam, raspberry, apricot, strawberry or peach
Half of a vanilla bean, split lengthwise, seeds scraped (I used 1 tsp of vanilla extract)
½ tablespoon lemon juice (I accidentally used 1 full tablespoon - totally fine.)
1 cup whole blanched almonds, toasted (I missed the toasting step. Although totally fine, next time I will toast just to see.)
3 cups flour, sifted (Didn't sift, also, totally fine.)
1 cup unsalted butter, at room temperature
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
4 large egg yolks, at room temperature
½ teaspoon almond extract
1 teaspoon orange-flower water (optional but would add a nice nuance.)
¼ cup sliced almonds, toasted.
1. Place 1/4 cup of the sugar in a small saucepan. Cook over high heat, without stirring, until all the sugar turns caramel. Tilt pan to distribute caramel. Lower the heat and carefully whisk in the jam, the scraped vanilla bean and seeds, 1 tablespoon of water, a pinch of salt and the lemon juice. (The caramel will bubble violently.) Simmer, stirring, until the caramel dissolves into the jam. Remove from heat.
2. In a food processor, pulverize the whole almonds with 2 tablespoons of the flour.
3. Using an electric mixer, cream the butter, remaining sugar, 1/4 teaspoon salt and the zests until light and fluffy, about 5 minutes. Scrape down the bowl with a rubber spatula. Mix in the pulverized almonds until combined. Beat in the egg yolks, one at a time, and then add the almond extract and orange-flower water. Mix in the remaining flour.
4. Divide the dough into six equal balls. Place each ball between two sheets of plastic wrap and press into an 8-inch circle, using the inside of a pie pan as a guide. Chill the dough rounds in the refrigerator for 2 hours or freeze for 30 minutes.
5. Preheat oven to 375 degrees. Remove plastic wrap, place a dough round on a parchment-lined baking sheet and bake until golden, about 15 minutes. Cool completely on a wire rack. Repeat with remaining rounds.
6. Lay a round in the center of a serving plate. Spread with 3 to 4 tablespoons of jam to just before the edge. Continue to layer the rounds, spreading jam between each. Spread a thin layer of jam over the top and cover with sliced almonds. The cake can be served immediately, but tastes even better, and is easier to cut, if tightly wrapped and served 1 or 2 days later.