After the spring feast, after preparations for feeding a crowd, what is left…les restes…become the vagabond’s favorite meals.  The duckling bones make a marvelously rich soup, the Crumble aux légumes is even tastier at room temperature, and the Gâteau aux amandes seems to improve every day.  As European habits go, having a second jour de  fête at Easter and Pentecost is a delightful bonus.  Stores and banks are closed, so all can relax.  For many, Easter Monday is a time to see friends after Sunday’s traditional family gathering – and if the weather cooperates, take a long walk together into the hills and along river trails.  A day off to celebrate spring is a respite in a hectic season.  And when we return, the leftovers make quick work of pulling a meal together.  A platter of cold duck, ham or lamb garnished with sun-dried tomatoes in caper oil is on the table in minutes.  If the first green “points” of asperagus are on hand, oop-la: into a hot skillet with sizzling (clarified) butter to sear for a few minutes before a squeeze of  lemon juice – to serve adorned with a simple sprinkling of sea salt.  Sunday’s steamed cauliflower, chilled and tossed with MC’s mustard vinaigrette, a tumbler full of bread sticks, then sliced almond cake served with a dollop of crème fraîche or ice cream and figs or pears in spiced syrup replenish the hikers.  I bake the cake on Saturday, so even the cook can relax outdoors.  This recipe makes a large bundt cake – or two smaller loaf cakes (one for my kind petite voisine/neighbor) – and is open to variations with spices.  My choice is freshly grated nutmeg, but try ground cardamom or golden Spanish saffron.

Delicate almond cake - adorn it with fruit or nibble with morning coffee

Finnish Almond Cake

A time-honored recipe adapted from my “Finnish cooking bible”, The Finnish Cookbook by Beatrice Ojakangas, published by Crown in 1964. The texture resembles a pound cake, but without heaps of butter. Set oven at moderate, 350°f/180° c and put rack in middle setting.

4 eggs, at room temperature

2 cups sugar

6 Tablespoons sweet butter, melted

6 Tablespoons full cream

3/4 cup ground almonds

2 cups white flour, sifted with 1  1/2 tsp baking powder + pinch salt

1 tsp pure almond extract (1 tsp. nutmeg or cardamom)

toasted shaved/sliced almonds  for garnish

Whisk the eggs ’til light & frothy, add the sugar gradually, beating until thick. In a small bowl mix together the cream, almonds and butter, blend with the eggs & sugar, then carefully fold in the dry ingredients to blend all.  At this point add almond extract and any spices.  Preheat the oven to 350°f/180°c, grease a bundt or tube cake pan (or *) and dust with flour – tapping out any excess flour. Pour the batter into the prepared pan, set in the middle of the oven and bake until golden – about 1 hour; sides will begin to pull away from the pan, test it. Let the cake rest on a rack for 10 minutes before turning out onto a serving plate.  * If baking this in 2 pans (such as 8″/20 cm. cake pans), only bake it 35 minutes & test it.  When cool, spread the bottom layer with jam or preserves (quince? apricot?) and set second layer on top.  Frost with a light icing or dust with powdered/icing sugar.  This cake takes on a chocolate icing, or mocha glaze easily….let your imagination take it from there. Top with freshly toasted shaved almonds.  Make it a day ahead – so you can enjoy the season, whether on foot or perched on a bench in the garden.

Pheasant's Eye narcissus, worth waiting for after most daffs are gone