Mini Almond Cakes with Black Raspberry Jam

If you love almonds these cute little cakes are for you. I used beurre noisette or brown butter for an added extra deep, rich, buttery, nutty flavor.


You just need a handfull of ingredients, nothing fancy… The harder one to find would be the almond flour, which nowadays is widely available.


I decided to fill mine with black raspberry jam to make them a little summery, but this is totally optional, they are terrific plain also. This is what you’ll need to make about two dozen of them, depending on the size of your molds. You can use a financier mold or a mini muffin one like I did.

1 cup of fine almond flour

1 cup confectioners sugar

1/2 cup all purpose flour

a pinch of salt

6 egg whites

3/4 cup cooled beurre noisette (toast butter until golden brown and fragrant)

Preheat the oven to 425°F

In a large bowl, combine all the dry ingredients: the almonds, sugar, flour, and salt. Mix to blend. Add the egg whites and mix until thoroughly blended. Add the 3/4 cup butter and mix until well incorporated.

Spoon the batter into the molds, filling them almost to the rim. Place them in the center of the oven. Bake until they just being to rise, about 5 minutes. Reduce the heat to 400°F. Bake until they are a light brown, about another 4 to 5 minutes. Turn off the oven heat and let them rest in the oven until firm, about another 3 minutes. You are not going to be able to resist the smell, your kitchen is going to smell insanely good…


Remove the baking sheet from the oven and let the mini cakes cool in the molds for 10 minutes. Unmold.

They may be stored in an airtight container for several days.


Enjoy with a nice cup of tea!

Crispy Baked Tofu with Ginger Peanut Sauce

Tofu is like a blank piece of paper, like a thirsty sponge, so if you love ginger and peanut butter this dish is for you.

Plain cut up tofu is just blah… But if you press it and then bake it until golden crisp is gets soooo much better. If you have a tofu press go for it, but if you don’t, like me, simply place the tofu on a deep dish, between paper towels and put a couple of heavy books on top and let it get pressed for about 15-20 minutes.

Cut it to desired shape and bake in a 400 degree oven for about 20-25 minutes until light golden brown. Make sure to spread them out making sure also to bake them in one layer, no overlapping. Flip them half way through the baking process so the get crispy evenly. Once done remove from oven and let cool slightly.

While they bake, get going with the easy ginger peanut butter sauce. It literally takes a minute to make.


Super simple ingredients make this sauce very authentic, and you can also use for dipping Thai spring rolls. Delicious!

Ginger Peanut Sauce Ingredients

1/2 cup creamy peanut butter

1 inch peeled and grated ginger

2 tablespoons soy sauce (you can also use low sodium version)

1 tablespoon lime juice

1 teaspoon honey or brown sugar

1 teaspoon toasted sesame oil

1 teaspoon rice vinegar

hot water if needed to get desired consistency

Mix all the ingredients together until a nice and creamy consistency is reached.


Dip the tofu pieces in the sauce until your heart is content! ❤️❤️


Guava Juice with Thai Basil Seeds

I love the smell of guavas (guayabas in Spanish), don’t get me wrong, they are very tasty, but there’s something about their sweet tropical smell that I can’t resist… So when my husband brought a container of super ripe, yellow, delicious, smelling guavas I had to make juice with them. There’re also pink guavas, prettier, but these surely made the trick.


I also added the Thai basil seeds cause when we went to “Bun-ker” A Vietnamese restaurant in Queens and tried their home made limeade, I loved the texture of the basil seeds they added!!! They gel up like chia and flax seeds. Love it!

Super simple, quick recipe! Here is what you’ll need to make 2-3 servings.

4 medium guavas washed and chopped up

2 – 3 cups of water, depending how thick you like your juice

sugar to taste

Thai basil seeds


Place ingredients using just half of the water in a blender and blend until just liquified (we don’t want to break up the seeds)

Seeds really don’t bother me at all, (as you can see in the pics) but by all means if you don’t like them, like most people, use a strainer and then add remaining water till desired consistency is obtained.


Guava Thai basil seed juice

Add the seeds, stir and place in refrigerator until cold. Serve chilled and enjoy!