EP 133 Bruce K. Beck Show Notes, Obsessed Giveaway, Holiday Recipe from Mr. Beck

On Episode 133 Host Steve V. Rodriguez is joined once again with Author, Bruce K Beck to discuss his current gay fiction series OBSESSED (INK OBSESSED, OPERA OBSESSED & LOVE OBSESSED). Beck discusses where he gets his inspiration for writing his characters, writing sex scenes, and the relation between food and sex.

Enter to win the first two books in the OBSESSED series. Email: Steve@talkaboutgaysex.com by Dec. 17 and put OBSESSED in the subject line.

As promised here’s a recipe to try out this holiday season from Author, Bruce K Beck that will tantalize a partner, husband or entice some holiday guy your way. If not, it looks delicious and just try it out for some good holiday cheer with friends and family!

Portuguese Almond Cakes

About 20 small cakes

The most famous Portuguese pastries, Pasteis de Nata, are a little fussy to make, requiring a puff pastry-like flaky dough and an unusual rolling technique that produces circular layers.  They are more often produced in Portuguese bakeries rather than in home kitchens.  Anita would, of course, master the techniques, for the sake of her marriage and for the love of baking.  So it is no surprise that she produces a big batch of Pasteis in Chapter Five of YOU’RE SURE TO FALL IN LOVE.

For the Fourth of July picnic in Chapter Thirteen, I wanted Anita to contribute something a little simpler but no less festive.  These little cakes are a perfect addition to any picnic.  They also make great snacks and accompaniments to afternoon tea or coffee.  I like to make them for the December holidays, too.  And they’re sure to make their way to any man’s heart.

Ingredients:

1 cup—5 ounces by weight—slivered almonds, plus 1/4 cup more for garnish

1/4 cup cornstarch

1 1/4 cups granulated sugar

1 1/2 cups—8 ounces by weight—unbleached all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)

8 ounces—2 sticks—unsalted butter, at cool room temperature

6 large egg yolks

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup buttermilk or plain yogurt

confectioners’ sugar for dusting

Method:

Preheat oven to 350°F.  In a food processor bowl, combine the almonds, cornstarch, and granulated sugar.  Process the mixture until the almonds are uniformly granular, like the sugar.  Set aside.

Combine the flour, baking powder, baking soda, and salt, and whisk to combine.  Set aside.

In a mixer bowl, beat the butter until smooth and fluffy.  Add the almond mixture, and beat until thoroughly combined.  Scrape down and beat another minute or two, until fairly light.  Beat in the yolks, 2 at a time, and the extracts.  Scrape down the bowl and make sure mixture is evenly combined and fluffy.

Stir or beat mixture on low adding 1/3 of the flour mixture, then half the buttermilk, then 1/3 of the flour, then remaining buttermilk, then remaining flour.  Beat until smooth.

Divide batter among 20 to 22 standard size muffin cups lined with papers, filling the cups about 2/3 full.  Add a big pinch of slivered almonds to the center of each one.  Bake in the preheated oven, rotating once after about 15 minutes, until cakes are springy in the center, about 20 minutes total.  Cool thoroughly on a rack.

Store cakes air-tight for up to two days.  Dust with confectioners’ sugar before serving.