Sconty empire

Chocolate and Almond Tiger Cake This almond cake depends on lenders, the little, typically ingot-formed cakes originally made in Paris in the last part of the 1880s. The baked good gourmet specialist Lasne made and named them for his stockbroker clients, keeping them simple and slick to eat on the run - piece of cake. Made with egg whites, ground nuts and a great deal of dissolved margarine, the formula is enticingly riffable. My beloved take is the tigré, a round, chocolate-dotted cake finished off with a spot of ganache. Years prior, I misread the name, and I've called them tiger cakes from that point forward. My play on the tiger is a huge cake, somewhat less rich than the first, go through with cleaved chocolate and covered with enough ganache to leave obvious smircesh. Stockbrokers be careful. Recipes  5 tablespoons/70 grams unsalted butter, plus more for the pan ½ cup/65 grams all-purpose flour, plus more for the pan ¾ cup/150 grams granulated sugar ½ teaspoon baking powder ¼

 Fries and  Rosemary-Paprika Chicken This sheet-skillet chicken supper was roused by patatas bravas, the fresh potatoes normally presented with a hot sauce and aioli in tapas bars the whole way across Spain. Here, there are potatoes, obviously, however they're cut into matchsticks and cooked on a sheet dish; and there's a garlic mayonnaise for plunging. (Make genuine article aioli assuming you have a couple extra of moments.) But rather than the conventional smoky, block red sauce, comparable flavors are spread onto chicken prior to simmering: a blend of lemon, garlic, rosemary, smoked paprika and red-pepper chips. Involving bone-in parts keeps the white meat delicious, while the skin gets fresh and a portion of the schmaltz shines the fries.   RECIPES  ½   cup mayonnaise 1   tablespoon lemon zest (from 1 large lemon) 3   garlic cloves, grated   Kosher salt (Diamond Crystal) and black pepper 1   tablespoon smoked paprika 1   teaspoon chopped rosemary leaves (or ½ teaspoon dried