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Almond Cake
Seeing as I don't get out as much as I'd like to, I've never really thought about what would be my "desert island" cake. Or should I say "dessert island" cake? As in, what is the one cake that I would want with me if I couldn't have any other kind. Chocolate figures largely into the equation, but as much as I love Chocolate Orbit Cake or a custard-filled Coconut Cake, I'd have to say that this Almond Cake would be the one that I would choose to sustain me through thick and thin.
We made almond cake at least once weekly when I baked at Chez Panisse, which I've adapted from one of my baking bibles, Chez Panisse Desserts by Lindsey Shere. Lindsey was the executive pastry chef of the restaurant, and co-owner, since the beginning, and she told me she used cook and bake everything in a home oven stowed away in a shed behind the restaurant, which is those days, was akin to the backyard in Berkeley. I always imagine something like a kid's rickety fort, except one that smelled a little better.
This cake is endlessly adaptable, and once I baked it in loaf pans, split the cooled cakes horizontally four time, and smeared a bit of dark chocolate icing between each layer, and stacked them back up. I frosted the whole thing in more chocolate icing and when I gave a slice to Lindsey, she asked me where I got such a delicious recipe. Ha!
Although chocolate is wonderful with this rich, moist almond cake, this cake shines equally bright when paired with lightly sweetened fresh peaches, plums, apricots, or whatever berries were the most spectacular at the time. I've also served it successfully with quick-candied cherries or poached pears with chocolate sauce, and for those who like tea-time cakes, it can be split horizontally and filled with a thin layer of raspberry or apricot jam, reassembled, and brushed on top with bit more jam and a layer of toasted almonds, then finished with a dusting of powdered sugar.
This is one of those cakes that's hard to mess up. There's no sifting or folding or tricks, and it keeps well for several days. In fact, it gets better if it sits a day or two before serving. Occasionally it will sigh a bit in the center, which is normal and adds to its character. You will need to get almond paste, not marizpan, which is softer and sweeter, but I know that most supermarkets in America and France carry it. If you want me to find it in your neighborhood, if you live near a sunny beach, for the prices of a plane ticket, I'll help you hunt for it.
(But I do require an ocean-front balcony.)
To get the paste fine enough, you enlist your food processor. When I wrote my first cookbook, even though I had one, I assumed most people didn't so I didn't include instructions for one in the recipes. Then I realized that many people do have them, they just don't use them enough because they're stored away in the back of a cabinet. When I had a larger kitchen, I kept mine on the counter and used it all the time. But now I do need to reach for it from time-to-time, and this is one of those times that using it really makes a difference.
If you don't have one, be sure the really get the almond paste broken up as fine as possible in your stand mixer. (Depending on the model, you could likely pulse it in the blender as well.) When I worked in the restaurant, we'd let our big, heavy-duty Hobart stand mixer go for around ten minutes or so, to make sure everything was well broken up; large clumps of almond paste will diminish the chances of the cake having a fine, almond-rich crumb.
Interestingly, in France, I've only been able to come across pâte d'amande that has 33% almonds in shops, but you can find it online. Supermarket varieties available in America generally are stronger and have around 50% almonds. I've used both successfully, but whichever one I use, I add a dash of pure almond extract, never the artificial stuff. The best pure almond extracts are made from bitter almonds and impart a clean, sharp almond flavor, so it's best to read the label at the store before buying to make sure you're using the real deal.
Almond Cake
One 9-inch or 10-inch (23-25 cm) cake
Adapted from Chez Panisse Desserts by Lindsey Remolif Shere
As mentioned, this cake is best made in the food processor. If using a stand mixture, use the paddle attachment and let the mixer run until the almond paste is finely broken up. There's a few notes at the end of the recipe, including some almond paste tips and suggestions.
I dialed down the butter from the original recipe, which had two more ounces (55g), for a total of 10 ounces (280g) since some feel the cake was a bit heavier and too-buttery with all that butter in it. But if you do wish to go that route, I'd be interested in knowing what you think.
- 1 1/3 cups (265g) sugar
- 8 ounces (225g) almond paste
- 3/4, plus 1/4 cup (140g total) flour
- 1 cup (8 ounces, 225g) unsalted butter, at room temperature, cubed
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 large eggs, at room temperature
1. Preheat the oven to 325ºF (162ºC). Grease a 9- or 10-inch (23-25 cm) cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper. (See Note, below.)
2. In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup (35g) of flour until the almond paste is finely ground and the mixture resembles sand.
3. In a small bowl, whisk together the remaining 3/4 cup (105g) of flour, baking powder, and salt.
4. Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth and fluffy.
5. Add the eggs one at a time, processing a bit before the next addition. (You may wish to open the machine and scrape the sides down to make sure the eggs are getting fully incorporated.)
After you add all the eggs, the mixture may look curdled. Don't worry; it'll come back together after the next step.
6. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix. (You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients get incorporated evenly and you don't overbeat it.)
7. Scrape the batter into the prepared cake pan and bake the cake for 45-60 minutes, or until the top is deep brown and feels set when you press in the center.
8. Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan.
Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve. (Tip: Warm the bottom of the cake pan directly on the stovetop for just a few seconds, which will help the cake release.)
Storage: This cake will keep for four days at room temperature, well-wrapped. It can also be frozen for up to two months.
Note: For this cake, I used this 9-inch cake pan, whose sides are 2-inches (5cm) high. Some readers noted that the batter rose higher than their pan, although I've made this cake well over a hundred times and have not had that problem. So use a standard size cake pan whose sides are at least that high, not a layer cake pan, which is shallower.
Tips: If your almond paste has dried out, the Odense FAQs (see below) recommends placing the almond paste in a plastic bag with two slices of bread or an apple half, and letting it sit overnight.
People often ask about making their own almond paste. To be honest, I've only done it successfully in pastry school, where we had a large rolling machine that makes a nice, smooth paste. Most home food processors won't get the almonds fine enough so I recommend buying it. But there's a link below if you want to give it a go yourself.
In the United States, Solo and Odense are good brands of almond paste. I'm partial to the almond paste from American Almond Products, which is marketed in home baker-sized containers under the name Love 'N Bake.
Related Links, Post, and Recipes
Almond Paste FAQs (Odense)
Almond Paste Recipe (RecipeLink.com)
Almond Cake with Strawberry-Rhubarb Compote (Smitten Kitchen)
Almond Cake (Amateur Gourmet)
Olive Oil Almond Cake (Sassy Radish)
American Baking Ingredients in France
How to Find Food Products and Other Items Mentioned on the Site
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133 comments
Here in Japan, I don't have a food processor. Hell, I don't even have an oven. I bake things in my crock pot. I have the old school Rival model that came with a bake and serve pan. I get raves. I will have to use my suribachi to mix up the almond paste. It's a Japanese mortar and pestle. I will search for the almond paste in the food basements of the department stores in Tokyo. You should come to Tokyo. This city is foodie central. All the French bakeries have outlets here. They even have a shop that sells French butter.
Hi David, maybe you don't know, because you're not in the states at the moment, but does anyone know what widely-available brand of almond extract uses the pure extract from bitter almonds that is recommended here? I've found the brands that are easily available at the grocery store to be too sweet.
I've got the wonderful smell of almonds in mind (in nose??) now after reading this! Ahhhh, what a wonderful smell.
I like the idea of almond paste in an almond cake recipe. I bet it makes the cake so moist. For those needing to be gluten-free, I have seen almond cake recipes that use about 200g of almond meal/flour, and six eggs or so. A blogger friend of mine, Les rêves d'une boulangère posted an orange and almond flour version here just the other day: Orange and Almond Cake. It uses no flour. I bet a good gluten-free flour blend for your version would be great, too.
Ahhhhh, aaahhhhhlmonds. Thanks, as always, David.
Dear David,
thanks for the interesting recipe. I don't know about getting this almond paste in Switzerland, though… What we have here is almond "püree", which is 100% almonds, and almost liquid. That wouldn't be the right thing, would it? When you say almond paste is 33 or 50 % almonds, what's the rest? Sugar? Then maybe I would have to use marzipan, which I can get in blocks here.
(This being the Swiss marzipan: http://www.olomarzipan.ch/index.cfm?parents_id=958 )
Thanks and greetings,
almond cake, like walnut cake (with the addition of fresh orange juice) is also a favorite cake flavour in greece, but we wouldn't use almond paste (not a well-known product in greece)
my mother used to make this kind of cake just like you described (splitting it into layers and building it again with creamy choclate or vanilla based fillings – in greece, each cake layer is drizzled with syrup before being put together again; if the cake were left as a whole as in your picture, it is also usually drenched in a light syrup which should be just enought to soak thru the cake without leaving too much residue at the bottom of the pan
Yum! Everything is better with almonds. Even almond butter is better than the peanut version.
I think I would take a flourless chocolate cake to my island..or maybe a sour cream cinnamon crumb cake….or maybe a marzipan and butter cream cake…or maybe…
Oh, I'd forgotten about this cake. Looks like my sweet almond binge will continue… Have to have something to go along with all the fruit right now, no?
Stefan: The 'paste' you're referring to is likely what we call in the states, Almond Butter, and is simply ground almonds. Almond paste has sweetener added. The ingredients in the one I find here in Paris include almonds, as well as sugar, glucose, and water, and (unfortunately) some stabilizers. I think the natural food stores sell almond paste here in small quantities, too.
You can visit the websites of the almond paste producers which I linked to in America to find out more about their exact composition. Then you can use that as a basis of comparison to match a product from where you live.
David: I love Tokyo and was there a few years back. Would be thrilled to return, and see more, as well as the rest of Japan.
Well, I certainly am going to try this but just with finely ground almonds as found here in France. No doubt the paste form will give a moister texture but I avoid sugar/glucose where possible (and heaven knows what else is lurking in there). Perhaps with some honey to compensate.
In any case, a perfect accompaniment for fine summer fruit!
The 'missing' the ingredients in the French paste may well be ground white beans. In the Netherlands, you have 'gevulde [filled] speculaas' filled with a layer of marzipan. This would seem to be a cookie heaven for some, BUT, no almonds – just ground white beans with added flavourings: bleah.
Thank you so much! This is exactly the kind of delicious, easy, gluten-free-adaptable, non-chocolate cake that I need in my life TONIGHT. I need to do some serious baking to combat the winter cold and the winter blues, and seeing as I just ate an entire block of Guanaja Grue, I don't want anything like cocoa in said baking.
So thank you!
I really like the versatility of this cake. The almond flavor will pair perfectly with so many others. Drenched in a lemon-sugar syrup would make it divine. Thanks for this!
For those people who do not have a hand mixer or blender yet, I recommend the same that David has if I remember well, the Braun Minipimer multiquick artiste. I have it too, and I must say that the quality of grounding is astonishing. The purées are soft and airy, with perfect texture (almost a mousse), even from the hardest ingredients as sundried marinated tomatoes or nuts like almonds. Plus, this blender/hand mixer do *not* break in bad fumes after two or three months, as other brands did in my kitchen before, when opposed to slightly heavier duty than usual :D. the device is a bit expensive, but I think it's a bargain considering you won't have to change it during the next fifteen years or so :D.
I got so excited about this cake until I realised I needed almond paste! I've never been able to find it in the UK but I do live near a beach (which is actually sunny at the moment) and Flybe do fly direct to Exeter from Paris…
I need a nice friendly American to be willing to forward an Amazon.com order (since they don't ship food products outside of the US). But while I figure out the paste problem I'll carry getting my almond fix from Rachel's pasticcini di mandorle over on Rachel Eats.
Hi David! The recipe sounds wonderful and I'm going to try making it without the food processor since I don't own one. I can't find Cuisinart here in Switzerland and I'm sure they are the best. I can find, and do have 41% almond paste. So, Stephanie, if you live near a city that has a Globus store, they sell it. Mandelmasse or Pâte d´amandes.
This cake sounds absolutely perfect. I would love to try it for this weekend.
This sounds delicious — but your links may start bad habits for me! Who could resist a product called Love 'N Bake? But then once I get to Amazon, they suggest Pistachio Paste and Hazelnut Paste as well!! I may have to try cake variations using them, too. I'll let you know if it works out.
As I sit reading this with my morning coffee, I'm thinking this cake along with a side of fresh strawberries (and of course whipped cream) would taste pretty good for breakfast right now!! This sounds like the perfect accompaniment to all of the fresh summer fruits!
Thank You David!
Kyle, one of the best Pure Almond Extracts I have found is at Penzey's spices (www.penzeys.com) They do have stores, but if there isn't one near you, you can order from their catalog or online. (Actually, they are the only herbs/spices I use!)
David, this looks amazing, will go great this weekend served with my abundance of raspberries taking over my back yard!
Hi David – an off-topic comment, but I thought you would be interested, the beloved (at least by me) Fromagerie 31 on rue de Seine has closed. I refused to believe it until Cococook opened there last week. Maybe you have already heard this? I have asked around the neighborhood shops and no one seems to know where they have gone – if you have any inside information, I would love to hear it! I'm so sad I didn't have a last 15-cheese plate there before they disappeared.
Thanks for all the great recipes and Paris tips! I am a big fan.
Almost finished with your 'Sweet Life in Paris' book. I love it so much that I don't want it to end.
I, too, love City Bakery and I curse those chocolate chip cookies!! French moment, on Page 204, it's actually Grand Central Terminal – not Grand Central Station.
Hi David,
In reference to your post today, you are welcome to stay with us at our place in Kenton-on-Sea, South Africa during December when we go for a month during the summer holidays (I'm American but have lived in Australia for the last 5 years). We have a beautiful view of the ocean where you can literally see whales standing on their heads to feed for minutes at a time and it's about a 2 minute walk until your toes are in the sand.
It's in the Eastern Cape near Port Elizabeth and several small private game reserves. The only catch is you would have to bring Romain and make some carrot salad and anything chocolate while you are there.
Think it over and keep up the entertaining and well-written posts!
What a great recipe David, especially since it sounds like the perfect vehicle to deliver delicious summer fruits along with some dollops of whip cream.
I have never mixed a cake in a food processsor. It really seems to be a very versatile cake with great flavor. It appears to be a little coarse in texture. Is it? I must try this. I like the one you posted with berries and cream but the chocolate layers sound very good, too.
I second your choice. A good almond cake is truly a beautiful thing. Yours looks and sounds fabulous!
This looks amazing! I need a dessert to make for a special lunch tomorrow, yours wins! Thanks!
I bought a tube of almond paste a few months ago, but can't recall why. Now I know I was just planning ahead for this. I can't wait to try it with some just picked summer peaches. I can't think of a higher recommendation than to hear that you would want this to be your lifelong partner on a deserted island.
Is a Rocky Mountain view a suitable substitute for an ocean front balcony? That, I can offer. And I offer because I can't say that I've seen almond paste here in Calgary. Then again, I've never looked.
This looks wonderful! How does it compare to the traditional Tarta de Santiago which is a traditional treat in Spain? I walked the Camino de Santiogo about 4 years ago and loved eating this treat daily!
I don't know why, but I've never made anything with almond paste. I make a very good almond polenta cake with ground almonds, but I think since the paste and marzipan are a little pricey and usually involve more complicated recipes, I've been intimidated to jump in. This sounds like the perfect one to lose my virginity to. : )
The cake looks great. I still have some almond paste, so looks like I'll be making this beauty tonight. My almond paste is from Tesco's in London. It was so much cheaper than any almond paste that I've ever seen in the US and I live in California, the almond capital of the US. For GBP 1.75 for 500g, I stocked up (this was in April '09), bought about 2kg of both the natural and the "regular" variety. Going to London again in September, hoping the exchange rate is still good, and getting some more.
I love the dark crust on this cake. Generally, I run the risk of slightly underbaking any cake, assuming that a more-than-golden brown crust means dry death, but that almond cake's crust makes it look hearty and strong, with a nice firm edge. I may make this cake just so I can get those dark edges and see if I like it.
Also, the bibliography at the bottom is awesome. I've made the one on Amateur Gourmet and was less than pleased with the results, especially because almond paste is one of my favorite (and most expensive) baking ingredients. With that cake, the butter flavor was getting in the way of paste; texturally, perhaps the paste is really the only thick pasty solid you need for the recipe.
I'm going to look around for a safflower oil/almond paste cake. The Sassy Radish link uses olive oil, but I'm not feeling the olive oil right now; it's not late enough in the summer for me. Maybe I'll try to adapt the basic yogurt cake recipe….
I'm so pleased to see from Anisa's comment above that almond paste is available at Tesco! The only place I've ever found it is in Dean and Deluca last year, so I brought some back to London with me. I made a cake just like this from Jeanne Lemlin's Simple Vegetarian Pleasures with it. It was absolutely delicious so I'm delighted to find a source so I can make it again.
You had me at "Almond Cake"!
If I had to choose one appliance for that dessert island, it would be this:
The Big Beast Cuisinart comes out only when the poor little mini is about to explode from being overstuffed with ingredients.
That looks wonderful. I haven't had almond cake forever. I have to try this recipe.
Haha, "Dessert Island". Years ago I was station in the desert in Southern California and was trying to impress a girl with a note that mentioned that she was"the best thing about this God-forsaken dessert." Lucky for me, she wasn't much of a speller, either.
Looking forward to trying out this recipe. I have a convection toaster oven in the garage that I use in the summertime whenever I get the urge to bake.
This almond cake sounds AMAZING and looks moist and deliciously dense. A piece please!
I have Chez Panisse Desserts and I LOVE it!!
that is one amazing looking cake – i couldn't imagine eating it any other way that just the way it is – no toppings, chocolate, or anything! and truth be told, i'm not usually an almond flavor gal, but for some reason i would make this in a second if i were home rather than "working"!
I have made this cake many times and it is a favorite of my co-workers at Crate and Barrel here in Seattle. I have passed along the recipe to many of them. It is a very reliable recipe and can be tweaked in many different directions. Chocolate is my favorite, but fresh fruit, candied fruit and whipped cream are wonderful. I have even accented it with lavender once. Thank you for this David!
I live in Puerto Rico! (Sunny beaches everywhere!) maybe you could help me find that almond paste :D!! and I'd take you to the Lares Ice cream Parlor, I've never been there and im curious about the beer ice cream, not the garlic one though..ew
This cake looks wonderful and simple and pure. And while I am printing this recipe right now to make this weekend, I'm not sure it's my personal desert island cake. I've been sitting here for ten minutes contemplating the question. Big decision! I think I have to go with my grandmother's apple cake. It's simple yet rich, and works triple duty (important on a desert island) as it's great for breakfast with some whipped cream cheese, or an afternoon snack with tea, or dessert with a drizzle of caramel sauce.
I'm not sure if we get almond paste in the UK or not, will have a look round at the weekend.
Have the brownies from your new book in the oven, smells good!
I will have to try this one. My wife is constantly asking me to make stuff for her to bring into work. Maybe this will be the next. My desert island cake would be a 4 layer coconut cake I make that I moisten with Coconut rum, fill on 2 layers with a thickened pineapple crush and then ice with a lightly sweetened cream cheese frosting. I wish I could say the fruitcakes I make and sell for the holidays (10% to charity) but that coconut cake rules all.
David, also wanted you to know you have inspired me to start a gourmet line of ice cream called Chubby Pug Ice Cream (named for my beloved dog, Sydney. I should be receiving my equipment this weekend. Hopefully soon I will be selling my ice cream and cakes at the local farmer's market. Again, all proceeds will go to the Crohn's and Colitis Foundation. That darn disease stole 9 + years of my life. Thankfully doing much better after my surgery.
Love to all!
@colonialtreat, that sounds great! You should make an ice cream version of that cake you just described. :)
A note to Hannah above: I made a similar gluten free version of the above recipe a few weeks ago and drizzled an ounce or two of amaretto liquor on top…it was divine, moist, and lasted several days without becoming dry.
Like Delia, I have a tube of almond paste in the pantry and cannot, for the life of me, remember why I bought it. Almond bread, maybe? Whatever. I know what it's going in this weekend with some fresh cherries on the side. Yum.
I absolutely love almond cake and its versatility. Just bought some Penzey's Almond extract and some of their Mexican Vanilla extract, yesterday. Hmmm, and last week got some almond paste. I think this calls for a try! I posted an almond cake recipe just a couple of months ago during Passover. My first attempt at a delicious, elegant (served with Matzo Toffee Crunch, on the side, of course) Passover dessert, that was really good and didn't remotely taste like cardboard. Though, it didn't have the lovely crumb that your cake must surely have, given the gorgeous photo. If you are feeling the need for Passover in July (like some who start shopping for Christmas at about the same time…), you might like Passover Brown Butter Almond Cake .
David, wouldn't this be good as the cake for your upside down cake recipes? I'm gonna try it.
This looks delicious! I have a question for you, and I know it does not belong to this post, but I'll try luck: after piping the macarons, do you leave them in room temperaure until the following day when they are ready to eat, or do you put them in the fridge right away? For both alternatives, do you cover them with something or put them in air tight containers? Thank you!
I make almond paste in the food processor. It is so incredible, I eat it straight with a spoon.
Here is an easy recipe:
In a food processor, combine 7 oz. each of sliced blanched almonds and powdered sugar and process until fairly fine. It may become so thick that you need to pulse the food processor. Add one egg white, a pinch of salt and one teaspoon of almond extract.
Process until mostly smooth. Extra freezes well.
Almond paste is a little pricey, so consider making it at least once to see how easy and good it is.
This looks stunning. My grandmother makes something similar with hazelnuts which I adore as well. She makes it in bundt cake form and my favorite moment was when I got to snap a picture of it and post it on my site for the rest of the world to revel in. I will have to try the almond cake now too.
As I picked three 6 pound baskets of strawberries today on a farm in Wisconsin, I think this recipe will be another vehicle for those luscious ripe berries. Much easier than making preserves (although I will make la confiture also).
I've always used the recipe on the Solo can up to now–many thanks for this version.
Desert island cake: Caroline's Montana Gold. http://www.carolinescakes.com/prodinfo.asp?number=MG
I'm waiting for one to arrive tomorrow.
I've been making your almond cake for my husband's birthday the past few years and I don't expect that tradition to end anytime soon! Thanks for posting a favorite!! I like topping it with a glaze of powdered sugar, milk, and almond extract. As it drips down the sides of the cake and dries after a day or so, it gets a nice sugary crunch on the crust! Delicious!!
We actually make this very cake at our Thai restaurant in Austin, Thai Fresh. I got the recipe from your blog a while back. It's a big hit. Love it.
I just finished off the cherries from our sour cherry tree, making your jam recipe over and over. Now I find that I actually have a can of almond paste in the pantry! It's fate that I make this cake and fill between layers with sour cherry jam (which, thank you for the recipe, turned out fabulous.)
The lovely little Fleur de Lis bakery near my house in NE Portland, Oregon made a very similar almond cake a couple of summers ago. Your recipe stirs up incredible sensory memories–it would also be MY desert island cake!, Reminds me that I must lean on them to start offering it again this summer! Or maybe just make it myself, using your well-tested recipe!
Oooh what a great recipe. Mom and I both love almond flavored desserts-especially ones using almond paste or marzipan. Guess what cake will be baked for Mom's next birthday? Thank you David!
@ Kyle- I found a very reasonably priced almond extract that is pure and uses bitter almonds from Target under the brand Market Pantry. Check it out!
A family favorite is this cake made with Love n Bake pistachio paste. So unbelievably good. Try it!
I remember making Jacques Pépin's almond cake before, nearly the same recipe as this and he also uses the food processor. I was actually thinking about making another version with pistachio paste instead =) and serve it with some lovely Griottines instead? since it is cherry season, after all ;) I'll let you know how it goes!
Hi David,
I love this cake recipe. My sister made it for her sons birthday one year and served it with fresh mixed berries and a simple vanilla bean ice cream — he has requested this cake every year since. Not your typical kids birthday cake, but he loves it! Great tip about thinning out the butter — I'm taking note to try it this way next time.
Can I substitute almond powder for the almond paste? I have seen recipes for this cake using powder and wonder what the difference is.
melinda: I've not used any of their other nut pastes, but I'm not surprised their pistachio paste is as good as their almond paste. But this cake does work very well with the brands I've found in supermarkets, too.
Lillia: You could make some of my Quick Candied Cherries to serve alongside, too.
Karin: Appreciate the gluten-free variation. Because of all the almond paste in this cake, I'd imagine it's a good candidate for a gluten-free make over..
Linda H: Glad you liked it and the filling idea sounds great!
Colonel: I agree with Shawna-and ice cream cake might be a lovely idea, too.
Cooking in Mexico: Thanks for passing along that recipe for homemade almond paste. I know some people in Europe make their own from powdered almonds, but those are easier to find here than elsewhere.
Larisa: It would likely work quite well; let me know how it turns out~
I really love using almond meal for part of the flour in cakes. They sell it in bulk at Berkeley Bowl. How about subbing some almond meal (flour) for some of the wheat flour in your recipe?
I can imagine this would be delicious with the fresh blackberry sauce that I just made to go with homemade ice cream. The blackberries are just beautiful here right now, so I will have to make your recipe and try that combination.
This cake is truly sublime. I made it last night for a birthday today and (as I do with all my cakes) made a mini 4-inch "test cake." The Boyfriend, who is NOT a fan of sweets, kept "leveling it off" … just another little slice, just to even things up. I'll be serving the real cake this afternoon, sliced and filled with raspberry jam. Perfection. You've gone and done it again!
Hi David
This recipe makes the most perfect summer dessert especially when accompanied by your baked vanilla nectarines and cherries. Oh, and yes also with a scoop of noyeau ice cream. Can't tell you how many times I have made it. It is simple perfection.
For a bit of a change I also make Tamasin Day-Lewis' Macaroon cake. The macaroon topping gives it a bit of a crunch.
Have you ever tried the almond cake recipe from Alice Medrich's book Pure Dessert? I have made it quite a few times & love it. I've renamed it The World's Easiest Cake. She grinds almonds & sugar in the food processor instead of using almond paste. This might be a good alternative for your readers who can't find almond paste.
To Francheska in Puerto Rico:
Have you tried Supermercados Pueblo or Supermercados Amigo (owned by Walmart)?
Cake is in the oven but I have two questions. First, all the almond paste I can find is in 7 oz tubes and since it is so pricey (egaads $8 in California … almond capital!) I only used 7 oz. Should I have bumped up another ingredient to make up for the missing oz? Second, if I greased & floured then why does the bottom need parchment paper? Seems like double work for the same result.
Taking the cake with peaches & whipped cream to Mah Jongg tomorrow. Seems perfect with tea & tiles.
tracy: Since the batter is somewhat sticky, I recommend both greasing the bottom and using parchment as extra insurance the cake will come out. Both are fairly easy steps but one could likely do one or the other. But it'd be a shame to have trouble unmolding the cake. I've not made the cake with 7 ounces of paste so can't advise; but let me know how it turns out.
Ren: I haven't, but that's a lovely book and her recipes are terrific.
Thanks for sharing this delicious recipe ! It really sounds yummy.
I had tried putting almond paste in my cherry cheese-cake once ( between the
crust and the custard..) which came out great too.
David: I do love this cake, since I love almonds more than any other nut (other than the ones I'm related to). A lot of almond paste recipes recommend grating the paste on a box grater, which gets it pretty well broken up prior to mixing. The Odense website is very helpful and the apple in a bag thing will help for semi-dried out almond paste. I usually stock up at Passover because I make tons of almond macaroons using almond paste. Right now the East coast is way too hot for even the thought of turning on the oven. Fortunately I leave for France on Wednesday, but no time in Paris…instead a fabulous wedding near St. Tropez and then on to the Dordogne for a real estate search. Maybe next year you can join us for my almond macaroons. We love to have a big crowd at seder and we rock it!
Cake is gorgeous! I can't wait to bury it in peaches and whipped cream this afternoon.
After taking the cake out of the pan, I see why both greasing/flouring and parchment paper is needed. Bottom came out clean as a whistle but the sides stuck a little, and I think I didn't grease/flour enough. I'll just put sliced peaches around the sides and no one will know about the defects.
The upside to the sides sticking a bit is I got to test the cake without cutting into it. Boy, is it delish. So far, it doesn't look like using 7oz of almond paste made any difference. I'll let you know if I notice anything when I slice it.
For those of you looking for the Love n' Bake almond paste, you can order it from King Arthur Flour. Their website http://www.kingarthurflour.com carries all the best baking ingredients, and I'm willing to bet that they ship internationally since customer service is what they are all about. They are an employee-owned company! I order all my stuff from them.
Grumble, grumble: in a 9″ cake pan, the batter overran and spilled in my oven. Well, now the dinner party will have almond trifle rather than cake!
Just made the almond cake for 4th July weekend – it's fantastic! Also having a Belgian son-in-law we've been a big fan of Lotus Speculoos Cookies. After bringing home a suitcase full I found out that Walgreens is a distributor! We ordered the Biscoff Spread after you wrote about it – and reordered 3 times! We've been giving jars to everyone as gifts. I also found out after talking to the San Francisco office that the NY food truck that sells waffles has been buying cases of the spread!
Thanks for a wonderful, informative blog!
David — I have made this cake using your original recipe with 10 oz of butter and I would not change a thing. Too buttery? What is that? It's perfect the way it is! This and your fresh ginger cake, are my go-to desserts. You are a sweet genius!
Made it yesterday & it came out yummy. I used a 7 oz tube of Odessa almond paste instead of 8 o.z. & it was fine. i made both a high loaf in a loafpan & a flatter cake in a low pan (the latter baked for 35 mins). the recipe produced so much cake that i could have halved the recipe. regardless, it was lovely, easy & delicious. thanks!
Ate Tracy's stab at this cake with peaches & whipped cream at mahjong yesterday….zomg! I wish I hadn't had a main course so I could've had a bigger piece. And I am NOT a sweets person. Yum yum yum!!!!
I made this yesterday using a 7 oz tube of Odessa paste and it turned out fine. I will use a springform pan next time, though, because it overflowed in a 10″ cake pan. I saw it happening and slid a cookie sheet onto the lower rack, giving us delicious crispy bits to pick on while we waited for the cake to cool!
Made this cake last night and tasted it about an hour after it was unmolded – DELICIOUS. I have some strawberries, raspberries and blackberries that I made into a sauce and just now brewed the coffee! It's a sunny morning in NorCal and I can't wait to share it with the family this AM!
This is a fantastically easy recipe, thank you! I think almond is an underused flavor in the U.S., and regularly crave the croissants aux amandes I used to eat on Sunday mornings in Paris.
This cake sounds delicious! I'm gonna try it with noisettes (hazelnuts) instead. when I was in france I had these noisettes muffins by Bonne Maman that look like they'd have the same moistness and texture.
Looks great. I love almonds reminds me of childhood and Italian pastries.
Thanks for sharing.
@Tamsin Email me and we can work something out: firstname.lastname@example.com
I can't wait to try this; my mouth started watering as soon as I saw the picture. If this turns out anywhere near as well as the Spiced Apple Cake people will be lining up at my door! Also, I'll have to try making it gluten-free after the initial recipe. It sounds like it could work for some members of my family.
I made your almond cake on sunday and served it yesterday with strawberries from the marché… So good ! One of my guest went home with the rest of the cake.. quel succès !
I made this fabulous cake for the first time on Sunday. For what it's worth, it baked in 40 minutes rather than 65 (and it probably could have come out a minute or two sooner). I have a thermometer in my oven so I know it is not running hot… Just thought I would share the observation. Love the Sweet Life in Paris and the blog. Such a treat!
Hi Lori: Glad you liked the cake, and the book! Interesting that cake took much less time in your oven; the recipe in Lindsey's book gives the baking time at 1 to 1 1/4 hours. But as you know, it's good to be vigilant when things are baking.
Hortense: You could've just reached across the street and grabbed a piece (or two) from here : )
Jean: Odd that yours overflowed because as you can see in the picture, mine was just right. Good thing you had a pan underneath, but I've made this cake a zillion times and haven't had that happen to me.
& Karen: Thanks for the heads-up on the 7ounce tubes of almond paste working out fine!
I was out of almonds, so I used cashew nuts instead (and made my own paste, using the link you suggested), and it was fantastic! Only, there's no such thing as cashew nut essence — as far as I know — and so the flavour wasn't as strong as I'd like, but it was a beautiful cake. Can't wait to try it with almonds.
Great Recipe David, Thanks.
What can I say, My Grandad was an ALMOND rancher in California. I grew up having slumber parties with my friend Guida in the orchard. Falling asleep to the fragrance of Almond blossoms was a dream. Considering I lived in an Orange Grove at home, I had it all as a kid!
Will try the cake tomorrow as a friend returning to a 110 electricty place (poor thing) gave me a small portable oven. The Spanish HOME ovens are rather famous for failure. How I miss my BIG CONVEC oven from The Bakery.
Hey, I live walking 5 minutes from the BAY OF CADIZ.
Happy hot summer in Paris, It is 19:22 and I'm off for a swim!
This looks like a literal slice of heaven! I think I'll try it with some fresh blueberries. mmmm glad I found this recipe just in time for summer. i'm always looking for new vehicles for some marscapone whipped cream!
I LOVE Almond so I can't wait to try out this recipe. Thanx David!
Oh how I love my little neighborhood grocery store – not one but TWO kinds of almond pastes!I'm going to make this dessert for my wine group next week. I just finished making limoncello (my first attempt – better than mediocre, but not stellar) and I think I'll pour it over the cake, perhaps with some fresh fruit and powdered sugar. I'm excited to have an excuse to use my food processor, too, since I got it a few months ago and haven't used it much yet.
I just put this cake in the oven and if the taste of the raw dough is anything to go by, it will be exquisite! I made the almond paste from Joy of Cooking. I can't wait to serve it.
Hi David…I can almost taste this cake and look forward to giving it a whirl! Just watched you in Gourmet's Diary of a Foodie…great segment. I'll be back for more. All the best. Jen
Hello, I found this supplier for 50% almond paste in France: http://jeanherve.fr/ The prices look reasonable.
Hi David,
Can one use ground almond instead of the almond paste here? I wonder if it'd result in a drastically coarser texture…
Hi David~ I made your Almond cake for the 4th of July~it came out perfect~
this is a keeper .
I told everyone where I found the recipe. I am sure you will have many more fans.
I served it with fresh blueberries & strawberries….powered sugar,
Perfect for the 4th of July
THANK YOU so much!
Dear David,
Six of us went to a cabin in the north Georgia mountains for the 4th of July and I made your wonderful almond cake. It was absolutely delicious with South Carolina peaches and a dusting of powdered sugar! I like that it isn't too sweet and that the texture is fine like a pound cake. This is going to be one of my go-to recipes.
I could also only find almond paste in a 7-oz log, so added a couple of extra tablespoons of flour to compensate and a drop more of the almond extract. It may have produced a little different product, but it was spectacular. At one point I was afraid that the batter was going to overflow my standard 9-in pan, but it didn't and I ended up with a tall beautiful cake Next time I may use a springform pan.
I love your blog and wish I had known about it before I went to Paris!
Hi David,
Thank you for this recipe. our friends and I enjoyed this with some fresh plums tossed in plum reduction and some almond praline candies. It was simple and perfect for the wknd.
This almond cake recipe was also in Alice Waters' The Art of Simple Food. When I first saw the recipe, I wondered if I could reduce the butter from 2.5 sticks to just 2; thank you for answering that question.
There's a chocolate cake recipe in the Art of Simple Food, and I was wondering if that's also a cake that you made a Chez Panisse. I didn't see it in Chez Panisse Desserts, but I thought that I would ask anyway. If you have experience with this recipe, do you think that the sugar could be reduced? And what type of frosting (if any) do you think would be good for this cake? Thanks.
Well, I made the cake and WOW. So good. It was quite easy, too, though I wish I'd pulled it out 2 minutes sooner as the edges were a teeny bit on the dark/dry side. I have a very dark pan, too, and am under the impression that might have something to do with it.
I served it with limoncello, creme fraiche, and blueberries, and frankly the sides were a bit too much. Next time it'll be just some powdered sugar and nicely sliced fruit, I think – much like your photo above!
I made this cake for a World Cup Finale party and it was a huge hit! Folks were not expecting the almond flavor — I guess standard yellow cake is the norm. Thanks very much for sharing the recipe.
Hi David — I've made this cake about a zillion times — it's a favorite among my friends & family (and it's become the reason I keep those huge several-pound-cans of almond paste laying around). I grate the zest of one good sized orange into the batter, just to make it a little bit of my own thing. It's deelish, and people always comment on the flavor of orange.
PS — loved your post of the vegan strawberry ice cream — something else to include in the selection of desserts for my vegan friends …. cheers!
Made this cake the other night. Huge hit, delicious, easy. Perfect with macerated strawberries. Also perfect unadorned. And sturdy enough to be eaten out of hand for breakfast…. Thanks for another great recipe! (On another note, I made your mint stracciatella ice cream a few weeks ago, and it was also fabulous!)
This cake is absolutely amazing. Just thought you might like to know. :)
For the love of all that's delicious, if you bake this in a 9″ pan, make sure it's medium-tall or tall. A lot of places like Target sell those 1-1/2″ stackable pans–awesome if you bought them when you were a poor college student with little storage space. I'm baking this cake for my birthday party tomorrow. The tragedy wasn't coming in to see that about 2 cups of batter have overflowed onto the bottom of my oven, but that I'll have to spend the next 30 minutes smelling that beautiful, tasty batter burn to the bottom of my oven while I wait for the cake to finish baking before I can take care of it, then wait for the oven cool enough so I can stick my head into the oven and clean it before I can go on with the rest of my long night of baking. Ah well. If the cake tastes as good as the batter, it will be worth it. I should've listened to my instincts, though, when I saw the batter reach the top of the pan and just split the batter. Two cakes that promise to taste so good are definitely better than one. ;D
Hi Julie (and others): I was surprised to hear that your cake batter rose above the top of the pan, because as you can see in the photos, mine rose nicely to the top..and stayed there. But I added additional information to the end of the recipe about cake pan sizes.
(I checked the sites of 2 companies: Wilton calls them the classic cake pan (which have 2-inch sides), and the pan from King Arthur is also 2 inches deep, so those are the standards I generally use when calling for a 'cake pan'.)
Hi Dave,
Just wanted to thank you for sharing this recipe. When I saw you post this I knew I had to make it cause it sounded so good. Made it for a potluck today and served with fresh peaches and of course there was none left at the end of the pot luck. Love the simplicity of the cake yet it has so much flavor. Also, baked it in a 9 x 2 pan and 30 minutes into it it was really rising up high and I was thinking it was going to over flow but I trust your recipe and kept it in and it turned out perfect! Thank you David!
Interesting about the rising problems! I made the cake in a springform pan (is that what you call the pans with the removeable bottom?). Mine leaked out the bottom a tiny bit, so I stuck some foil underneath it, but otherwise had no problems. It did rise a fair amount but the pan tolerated that easily.
Thanks so much for adding your note on the cake pan size, David! It really would've been all right if the batter, before baking, hadn't filled the pan to the top–that extra half inch a standard pan would've granted would've taken the batter that overflowed from my pan. I cut the muffin top and lava fall away from the cake and munched on the leftover bits, then piled the cake itself with fresh berries. It's the best almond cake recipe I've ever had, and my friends and family loved it!
Have you tried Amanda Hesser's almond cake? If you haven't seen the recipe, it's easy to Google up. I want to try that recipe, too.
Fantastic cake. I made it a few days ago. Nicely photogenic too!
Oh, and of course I acknowledged that it's your recipe! as caption to this photo:
This looks delicious!
I promised my mother an almond cake, and was going to make one with lemon zest and limoncello, but my niece despises anything that resembles citrus, so this cake sounds wonderful!
I think i'll make it with your candied cherries to serve on the side, along with some fresh whipped cream.
Yummmm, and thank you, David!
OMG. I have a dozen different recipes for almond cake and have baked — and loved — every one of them. But this one…this moist, perfectly balanced, endlessly delicious cake has made me toss all the others away. I make it every week, topping it with sliced peaches or sliced mangoes or….just eat it out of the pan. David, you are a freaking genius!
Can't wait!
Although I refuse to use food processors, so I'll grind down the almond paste etc. in my mortar and then squish in the butter with my fingers.
And I'll definitely be adding orange blossom water rather than vanilla.
I just tried the recipe, the cake looks good, though the batter definitely expanded beyond the pan. I kindda had a mini dough explosion in the oven (and I'd used a 9″ pan, with 2″ high sides). I wonder if it's due to the difference between the baking powder and what the French call "levure". I've never understood that difference, may be baking powder is more potent?
Hi David,
I just made your almond cake recipe and it was delicious, I mean is delicious. Surely I haven't snarfed down the whole thing already! The crust on top of the cake is out of this world gorgeous. I just love the almond fragrance and flavor. It's a very heavy cake and I just realized, it's quite expensive too! If I were to buy it from a store I wonder how much they would sell it for.
I baked it in my mom's kitchen and imagine my delight when I found she had a bit of amaretto in her pantry! I brushed the top of the cake with it and it was just heavenly. Thank you so much!
Hi David,
I've made the previous version of this almond cake and am looking forward to making this one because I agree the other was a bit too buttery. But I have a couple of questions: I only have access to Odense almond paste which comes in a 7 oz. tube. Will it be a catastrophe if I use only seven ounces? Also, I noticed that you upped the salt quite a bit, from 1/4 tsp to 3/4. Is there a specific reason, beyond your personal preference? Also is there a reason the baking powder is also increased? (I'm less concerned about that one.)
I am actuallu baking this tomorrow, so if by any chance you have a chance to respond before then, that would be great!
Thanks, Kathy
PS. The zucchini cake was INCREDIBLE.
Thanks David. I made the cake with 7 oz of almond paste and I think it works just fine (actually I noticed the previous version called for 6 oz.). Unfortunately I baked it just a few minutes too long so it was not quite as moist as usual, but I don't think that had anything to do with the quantity of almond paste. I didn't check it until 1 hr, and probably should have removed at 55″.
(I feel a bit dumb now after reading in the comments above that several others used a 7 oz tube of almond paste with good results!)
The cake was consumed by two French friends, with whom I sent home the leftovers so they could have it for breakfast. I don't know if it's a French thing, but these guys love cake for breakfast!
Making almond paste is easy!!!
David is right when he talks about using a food processor. Poor consistency and the risk of generating oil form all that friction.
The answer?
Standing mixer meat grinding attachment. Use the blade and the plate with the smallest holes. Operate the machine at it's slowest speed. Feed the almonds into the feed tube slowly. They arrive for your use in a perfect powdery condition. Rejoice!
You don't have to spend $15.00 for some lousy tasting tube at the supermarket.
Don't forget to blanch and peel!!!!
Just wanted to say thank you for the recipe! I'm gluten intolerant, and was able to substitute the cup of flour easily for gluten-free flour. Turned out super moist – one of the best gluten-free cakes I've ever had! Thanks again.
It's extremely easy do do almond paste.
Get some almonds, boil them so you can remove the skins, then toast them a few minutes to enhance the taste, and then grind them in a food processor or in a nut grinder (Cuisinart has a good one). Or just buy the almond meal (hint: Trader Joe's).
Then mix 50% almond meal with 50% confectioner's sugar, and add a few drops almond extract, and a LITTLE water, 1 tablespoon at a time. You want rather large lumps to form not a paste. When that's done just knead it by hand and it will become a paste.
Optionally you can add some color and shape it in a log.
Maybe David can come up with an even more tasty recipe.
Hi David…
I've made this cake about 10 times since July (parties, piggyness, etc.). Once I turned around after the cake was already in the oven to discover, I had forgotten to add all the butter. Sacre bleu! "What a waste", I thought, of this beautiful (and expensive) 50% almond paste ($36/1000g). It was too late to add it – the sides were already rising.
It was really good. It was really, really good. Still moist. A tad rubbery in texture. But the almond flavor shined. I later made the cake twice with 8 oz. of butter and though scrumptious, it tasted more of butter cake than of almond cake.
I'm making it with less butter, today (a mere 4 oz.) for the birthday of one of the best peach farmers in California). I'm going to add Indian Blood peaches and the reduced peach syrup from the maceration process into the batter (reducing added sugar). I'm also going to top the cake with the requisite confectioners sugar plus the amazing salty sweet sliced almond brittle recipe you gave with your peach sorbet (also earth moving) recipe in the LAT some time ago. It's addictive.
Thanks for a great recipe and a great discussion.
Made three cakes with only 4 oz. of butter. Great texture. This the right amount for me. It really allows the almond to come through.
I really love this cake. I made it over the summer with spectacular results, and just took my second one out of the oven. I didn't remember it rising above the pan last time, but it did this time. No sweat, it's fine now. The top is a little browner than I remember it, but I'm going to dust it with powdered sugar when I serve it tomorrow and it will be great. The house smells divine!
My husband just mixed up a batch of the salted butter chocolate chip cookies and we're going to bake those soon too. It's a great baking night in my house!
Hi David!
Great site! I've had great success with your chocolate idiot cake and I'm already deciding which of your books to buy from Amazon.
I can't seem to find a reliable and affordable supplier of almond paste here in England. I'm guessing from the other comments and the tags that marzipan would be an acceptable substitute?
Aussie readers , has anyone had any luck finding Almond Paste here?
I halved the recipe, baked it in a loaf pan and it was excellent. I dont have a food processor (it was lost during our move), so I used my blender tor the first steps and finished with my mixer. :)
I ate a piece of this cake with my cup of coffee this morning and just LOVED it. I ran back for a second piece and tried it with whipped ream and then chocolate frosting (which I was skeptical about)… Both were equally divine.
Thanks for another great recipe!
Thank you!!! Great recipe. I read your blog all the time, your recipes are clear and straightforward (I also did your apple jelly). Thanks for a great blog with wonderful advice.


text:
A new campaign � CoyoteSmarts � is being launched to better inform Rhode Islanders how to coexist with the canine predators.
Why teach people about coyotes?
�They�re here to stay,� says Christie Smith, one of the campaign organizers.
Coyotes first returned to the state in the 1960s, but it wasn�t until the past 10 to 20 years that their numbers grew to levels that began to concern the public. Since then, they are commonly seen and heard and pet disappearances have been blamed on them.
To inform the public how best to manage the population, several environmental and wildlife groups have partnered to create a website (www.coyotesmarts.com) and to give talks to school and community groups.
The initiative will begin by focusing on Aquidneck Island, where coyotes have been more prevalent. Their arrival inspired the start of The Narragansett Bay Coyote Study, which since 2004 has been monitoring the movement and locations of coyotes to better understand their breeding and feeding behaviors.
The information led Newport, Middletown and Portsmouth to enact �no-feeding� ordinances to address what the study identified as a serious problem.
�We have to ensure there�s no easy pickings for them,� said Smith, including leaving pet food bowls outdoors or intentionally putting food out for the wild animals. �You have to make your property not friendly for them.�
Smith serves as executive director of Middletown�s Potter League for Animals, which has taken a lead role in coyote awareness as the island�s largest shelter for cats and dogs.
The league has teamed up to create CoyoteSmarts with the Rhode Island Natural History Survey, the Aquidneck Land Trust, the Norman Bird Sanctuary and The Conservation Agency (which runs the Narragansett Bay Coyote Study).
Smith said there has been no notable uptick in coyote problems � nor any attacks on humans � but the groups were able to land grant money to better inform the public how to deal with a predator that has clearly settled here for good.
The money for CoyoteSmarts comes from the Prince Charitable Trusts and the Rhode Island Foundation.
�What we hope to achieve is a two-pronged approach, applied uniformly throughout the island, that includes non-lethal methods for controlling coyote populations, combined with lethal means as needed to deal with problem individuals,� Smith said. �We believe it is possible for coyotes and people to coexist, but only in the context of an informed citizenry, sound public policy, and the ability and willingness to share information.�
Location, ST | website.com

subset: commoncrawl


text:
Climate agreement must recognise nature's solutions – IUCN
Ahead of the UN climate conference, IUCN – International Union for Conservation of Nature – is calling for an agreement that recognises the role of nature in reducing carbon emissions and helping nations adapt to a changing climate. … | French | Spanish | Dutch
28 Nov 2015 | International news release
New assessment highlights climate change as most serious threat to polar bear survival - IUCN Red List
A global re-assessment of polar bears highlights loss of sea ice habitat due to climate warming as the single most important threat to the long-term survival of the species, according to the latest update of The IUCN Red List of Threatened Species™ released today by IUCN, International Union for Conservation of Nature. … | French | Spanish | Dutch
19 Nov 2015 | International news release
SOS partner Coq En Pate's Koguma launches on Kickstarter
Imagine a polar icecap coming to life before your eyes through the power of your mobile phone! That's Koguma - a piggybank for wildlife, in the shape of a polar bear. …
17 Nov 2015 | News story
Report calls on aluminium industry to respect indigenous peoples' rights
Geneva, Switzerland, 16 November 2015 – While global demand for the world's most popular metal – aluminium – continues to rise, it is critical that the aluminium industry address its environmental and social impacts, particularly in indigenous peoples' territories, according to new report published today by Asia Indigenous Peoples Pact (AIPP), Forest Peoples Programme (FFP) and International Union for Conservation of Nature (IUCN). …
16 Nov 2015 | Article
IUCN and UNESCO welcome no-go pledge for World Heritage sites by Tullow Oil
IUCN, International Union for Conservation of Nature, the official advisory body on natural World Heritage, and UNESCO's World Heritage Centre have welcomed a new commitment by British company Tullow Oil plc to stay out of World Heritage sites. The firm had received a licence to explore for oil in an area overlapping Kenya's World Heritage-listed Lake Turkana National Parks. …
12 Nov 2015 | News story
Innovative Natural Solutions, Motivating Change
Starting yesterday, over 150 representatives of governments, NGOs and the business sector from West Asia came together in Amman, Jordan for the 8th IUCN West Asia Regional Conservation Forum. …
11 Nov 2015 | News story
Spreading knowledge : IWA Water & Development Congress 2015
Water integrity challenges in Jordan and the region. IUCN ROWA presents at the IWA Water & Development Congress 2015 discussing challenges and data collected after a water integrity assessment in the region. …
30 Oct 2015 | Article
Conservationists warn Africa's vultures are sliding towards extinction
Gland, Switzerland 29 October 2015 (IUCN) – Six of Africa's 11 vulture species – the continent's largest and most recognisable birds of prey – are now at a higher risk of extinction, according to the latest assessment of birds for the IUCN Red List of Threatened Species™, carried out by BirdLife International – an IUCN Red List partner. …
29 Oct 2015 | International news release
Emerging success stories from the Mediterranean
In the framework of ENPI CBC MED Water-DROP Project "Development Resources Opportunity Policies for the water management in semi-arid areas" (water-DROP.enea.it), coordinated by ENEA and facilitated by IUCN ROWA, an International Capitalization Seminar took place in Rome for capitalizing research project results and experiences. …
27 Oct 2015 | Article
The First National CBD report drafted for Palestine
Held in Jordan, the final preparation for the First National Report on the Convention of Biological Diversity CBD for Palestine was held in Amman over two days on 25-26 Octover 2015. …
27 Oct 2015 | Article


text:
Terrigal Beach displaying a fine Business Class preparing for first sector of the day heading for Perth. [1400px]
Business Class on board Virgin Australia's Trans-con Airbus A330 service. [1400px]
1200px Business class on the VA A332 used exclusively for East Coast-Perth flights until SYD-MEL and Fiji flights commence in the coming weeks. [Canon 7D]
'Terrigal Beach' arriving from Melbourne as VA675.
Early morning departure to Perth.
Onboard VA572 from PER-SYD, awaiting activation of a standby cabin crew after a member of the original crew fell ill. The flight was eventually cancelled after VA failed to activate the standby cr... (more)


text:
This promotion exludes Cash Lot/Bargain Center vehicles. For more information on Cash Lot/Bargain Center promotions, please give the manager a call at (866) 294-3092.
Edwards Subaru Hyundai has a long standing reputation of selling the most reliable and clean vehicles in the Omaha metro. They send all their used cars through a service inspection and pay for any reconditioning needed. This gives their customers peace of mind when buying their next car.
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text:
"I inspected these balls to find the cosmetic flaw in them, but I couldn't find any. Good balls! Happy with the purchase." (E19073)
"all the caps are very nice they fit very good nice" (E17065)
"Awesome knee pads. They fit my seventh grader and highschooler and are very good quality!" (E3830)
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text:
Resolution: standard / high
Figure 4.
Nucleotides that discriminate between binding by DMRT1 and DMRT5. (A) Comparison of sites selected by DMRT1 and DMRT5. WebLogo representation of frequency of occurrence of each base at each position in oligonucleotides selected by DMRT1 and DMRT5. Boxed residues are those selected by DMRT5 and not by DMRT1. (B) Competitive gel mobility shift assay results. Ability of unlabeled DNAs with the indicated changes to compete for binding with a labeled DMRT1 site DNA is plotted for each protein. Competition by an unaltered ("SELF") unlabelled DNA is set at 1.0 for each protein.
Murphy et al. BMC Molecular Biology 2007 8:58 doi:10.1186/1471-2199-8-58


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CARIBOU - Richard "Popeye" Chapman, 72, died Jan. 2, 2013, in Caribou, after a period of declining health. He was born May 7, 1940, in Caribou, son of the late Dow and Fannie (Wright) Chapman.
He was a 1959 graduate of Caribou High School and on Aug. 22, 1959, he married Patricia "Patsy" Cowett. Mr. Chapman was employed by several area potato growers and Maine Department of Transportation for a number of years. Popeye always had a smile and a wave for all he met and he loved to tease as well as be teased.
Surviving in addition to his wife of more than 53 years, Patsy of Caribou, are his children, Raymond and Brandy Chapman of Savona, N.Y., Randy Chapman of East Hartford, Conn., Rodney Chapman of Holden, Richard Chapman and Matt of Palm Springs, Calif., Ricky Chapman and Karen of Caribou, Ryan Chapman and Sue of Scarborough, Raeleen Chapman of Caribou, Rhonda Chapman and Ron of Portland and Rebecca Dionne of Topsham; three sisters, Mona Belanger of Caribou, Authora Donaldson of Connecticut and Mavis Byram of Old Town; one brother, Murray Chapman of St. Albans; his grandchildren, Todd, Sierra, Trenton, Rodney Jr., Ryan, Cassie, Cammie, Derek, Jacob, Caleb and Lauren; one great-grandchild, Winter Ruby; many nieces and nephews. Mr. Chapman was predeceased by brothers and sisters, Graydon, Maynard, Gerald, Donald, Phyllis, Patricia, Captolla and La. The family extends a special thank you to the wonderful staff at Cary Medical Center, Borderview Manor, Caribou Rehab and Nursing, and his family at the "Clinic" for their loving and compassionate care.
Friends may call 2-4 and 6-8 p.m. Sunday at Mockler Funeral Home, 24 Reservoir St., Caribou. Funeral services will be held 10 a.m. Monday, Jan. 7, at Sacred Heart Catholic Church with Father Jean-Paul Labrie officiating. Interment will be at Sacred Heart Cemetery.
Published in BDN Maine on Jan. 4, 2013
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L'art est un anti-destin. — Andre Malraux
L'art est un anti-destin.
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The Museum of Modern Art in New York City has a new exhibition, Matisse: Radical Invention, 1913–1917.
In the time between Henri Matisse's (1869–1954) return from Morocco in 1913 and his departure for Nice in 1917, the artist produced some of the most demanding, experimental, and enigmatic works of his career—paintings that are abstracted and rigorously purged of descriptive detail, geometric and sharply composed, and dominated by shades of black and gray. Works from this period have typically been treated as unrelated to one another, as an aberration within the artist's development, or as a response to Cubism or World War I.
MATISSE GOLDFISH by Bob Kessel
Bob Kessel has created an art series titled, "Something Fishy". It features pictures based on the works of Henri Matisse like the picture "MATISSE GOLDFISH" shown above. These pictures are available as signed and numbered limited edition fine art prints. Contact Bob Kessel for pricing and availability.
GOLDFISH BOWL by Bob Kessel
FUTURISMO MATISSE GOLDFISH by Bob Kessel
Two poster set placed side by side combines to make one large picture. Bob Kessel art inspired by the work of Henri Matisse.
Kay with half of SOMETHING FISHY poster, which side by side create one large image.
Bob Kessel has created an art series titled, "Something Fishy".
It features pictures based on the works of Henri Matisse like the picture "MATISSE GOLDFISH" shown below.
These pictures are available as signed and numbered limited edition original fine art prints.
Contact Bob Kessel for pricing and availability.
FISH RED STUDIO by Bob Kessel
Henri Matisse, born in 1869, is regarded as one of the great formative figures in 20th-century art, as well as the leader of the Fauve group. Fauvism is defined as an early-20th-century movement in painting begun by a group of French artists and marked by the use of bold, often distorted forms and vivid colors. Matisse was associated with this group due to his use of vivid colors, as well as his unusual style of presenting objects. Many critics at this time called him, as well as other artists with similar styles, a disgrace for art and therefore called them 'The Fauves'. The Fauves means 'Wild Beasts', a name that the artists of the group accepted with pride. The main goals of the artists in this movement were to break away from the rigid Impressionist movement, and begin using bolder colors, as well as their own interpretations of shapes. The work of Matisse is based on the principals and possibilities of 'leaving out'. The human mind can fill in what is missing in the painting, like dimension, details and plastical forms. The Fauves expressed their feelings of joy for life and joy for art and painting. Fauvism paved the way for future styles of art, and was considered radical in the early 20th century.
MATISSE AND HIS MODEL by Bob Kessel
See more Matisse inspired art by Bob Kessel by clicking here.
NIKKO FALLS by Bob Kessel from the series "2 PIECE SUITE"
OJI FALLS by Bob Kessel from the series "2 PIECE SUITE"
SQUARE DIAMOND FALLS by Bob Kessel from the series "2 PIECE SUITE"
3 DIAMOND FALLS by Bob Kessel from the series "2 PIECE SUITE"
BIG TILT FALLS by Bob Kessel from the series "2 PIECE SUITE"
2 SQUARE TILT FALLS by Bob Kessel from the series "2 PIECE SUITE"
S SQUARES FALLS by Bob Kessel from the series "2 PIECE SUITE"
2 DIAMOND FALLS by Bob Kessel from the series "2 PIECE SUITE"
GRAY FALLS by Bob Kessel
CHINESE POET FALLS by Bob Kessel
WOODSCAPE WATERFALL VIEW by Bob Kessel
WOODSCAPE WATERFALL by Bob Kessel
FALLS VIEW by Bob Kessel
UKIYO-E RAPIDS by Bob Kessel
UKIYO-E BLUE FALLS by Bob Kessel
UKIYO-E ROCK FALLS by Bob Kessel
UKIYO-E WATERFALL by Bob Kessel
Caravaggio's life is as turbulent as his personality. He has many run-ins with the law and is arrested on several occasions. In 1606 a bet over a game of tennis leads to an argument, at which point Caravaggio draws his sword and kills his opponent. He flees to Naples, intending to take the long way home to Rome – where friends are lobbying for his rehabilitation – via Malta and Sicily. On his wanderings he produces several masterpieces, such as The Beheading of St John the Baptist, which he creates in Malta. He dies before reaching Rome, probably of pneumonia, in Porto Ercole. Several days after his death word arrives of papal absolution.
Caravaggio's influence is widespread: outside Italy he inspires painters as diverse as Georges de La Tour and members of the Utrecht School, e.g. Gerrit van Honthorst – artists who in their turn are later to influence Rembrandt.
NARCISSUS by Caravaggio
NARCISSUS by Bob Kessel
after Caravaggio
DOUBTING THOMAS by Caravaggio
DOUBTING THOMAS by Bob Kessel after Caravaggio
Also known as Saint Thomas Putting his Finger on Christ's Wound. Thomas is one of Jesus' twelve apostles. When Jesus shows himself to his followers after his resurrection, Thomas refuses to believe that this man really is his master. He demands evidence. Jesus shows him the wound caused by a Roman soldier's lance before his crucifixion. He invites Thomas to put his finger on it. Caravaggio shows that Thomas soon casts aside all doubt.
Almost identical copies of this painting and that of the Pilgrimage to Emmaus were found in a church in the French town of Loches, in 1999. After investigation, it was announced in 2006 that both works were authentic Caravaggios. Both contain the shield of arms of Philippe de Bethune, a friend of Caravaggio's and French ambassador in Rome. Records show that Bethune acquired four paintings from the painter. Caravaggio often made several copies of his own paintings.
Michelangelo Merisi da Caravaggio, Italian painter with great influence both in Italy and abroad.
Caravaggio is particularly renowned for his use of chiaroscuro, a technique that uses light and dark to achieve a 3-D effect. Caravaggio breaks away from the tradition of symmetrical figures and detailed backgrounds. His figures do retain a traditional monumentality. His later work is less plastic.
Caravaggio takes his name from the village where he was born. He receives his first training in Milan, specializing in still-lives. Around 1592 he takes to Rome, the spiritual capital of the Italian peninsula, switching his subject matter to street-life and young boys.
In 1595 Caravaggio's talent catches the eye of cardinal Francesco Del Monte, who subsequently becomes his first patron. Caravaggio's three paintings on the life of St Matthew cause a sensation: never before has a saint, let alone an apostle, been shown like this. (calling, inspiration, martyrdom) After this succès fou, Caravaggio takes all his subjects from the New Testament.


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Joint Forces
Pike, Kelly, Independent Banker
Uniting in the spirit of Community Banking Month
Community banks are few and far between in Friendship, Ind.
Once common, many of the institutions have merged out of existence over the years, leaving behind The Friendship State Bank and a couple of other like-minded institutions whose primary markets don't overlap much. This lack of head-to-head competition has inspired Friendship State, with $188 million in assets, to embrace its namesake.
Each April as community banks around the country celebrate Community Banking Month with promotions, parties and giveaways, Friendship State partners with The Napoleon State Bank, a $39 millionasset bank 25 miles away, to offer area residents a firsthand look at the cooperative spirit of community banking. With nearly 100 years of history a piece, bank management realized three years ago the community banking message would be stronger and the impact greater with a united effort. Since then, the two banks have teamed together to focus their celebration on their most well-known and visible assets-their employees.
"Our banks wanted to honor the people the customers see the most, which are the tellers," says Chris Meyer, marketing and training coordinator for Friendship State. "Tellers tend to be almost icons in the area and people see them every week and really get to know them."
The result was the Terrific Teller contest. Picking up entry forms at the bank or in a joint ad in the local newspaper, customers can vote for their favorite tellers at each of the two banks and explain what makes that teller so special. They are also entered into a prize drawing.
The contest has brought a strong turnout and stories of stellar customer service from tellers who go the extra mile. But just as important, says Meyer, is the way the contest highlights the benefits of a community bank without shouting it from the rooftops.
"We didn't just say we're a community bank, so we're great," he says. "We showed why we are great without saying it. It's promoting with a little bit of a soft peddle. It implies confidence."
Joint celebratory efforts like that between Friendship State and Napoleon State are a show of strength, according to Ed Stroesser, president of Communique, a Jefferson City, Mo., marketing firm with a focus on community banks. "There is definitely value for the banking industry as a whole when the general consumer out there sees banks uniting for any common cause," he says. "Banks that put their resources together do even more than they could individually."
Among the more popular ways to leverage their resources are sponsoring an event, reaching out to local schools, making a donation or even distributing a joint press release about Community Banking Month
Most importantly, banks should emphasize the value and commitment of community bankers to their community. …


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The sys admin's daily grind: Swaks
For the Protocol
Searching for errors on an SMTP server via Telnet and test mails can seem like a never-ending obstacle course. The utility called Swaks helps bring the finish line within reach.
SMTP is a plain text protocol, which proves to be quite useful when searching for errors on the mail server. I can simply connect to port 25 via Telnet and then act like a mail client. By means of the server's answers, I can quickly see where the problem is – theoretically, at least. In practice, as you may have already guessed, things don't go that smoothly.
SMTP has become fatter and fatter over the years, not least because security functions were desperately needed. Although basic commands like HELO <FQDN> or RCPT are easy for me to type quickly, authentication with CRAM-SHA-1 no longer has anything to do with plain text as far as I am concerned, and any fun I might have been having is long gone.
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Photon Controller Goes Open Source
VMware bids for a stake in the container industry with a bold effort to integrate containers with its classic virtualization system.
New Point-and-Click Exploit Kit Appears in the Wild
3ROS attack tool lowers the technical bar so anyone can be an intruder.
Firefox Finally Gets Tracking Protection
Mozilla's latest browser offers powerful new privacy feature
New Password Looter Tool Steals Passwords from a Password Manager
If attackers are on your system, saving your passwords in a password vault is no protection.
Over a Million Websites Are Still Using SHA-1
Faulty hash algorithm persists, despite efforts by experts to raise awareness.
Dyreza Malware is Back
Powerful man-in-the-middle attack is now targeting online shopping.
Kernel Developer Matthew Garrett Forks the Linux Kernel
Another high-profile coder says the kernel team needs a kinder, gentler culture.
Bugzilla Bug
Bug database has a bug of its own that could allow an intruder to create an unauthorized account.
US Launches New Strategy for Broadband Access
Report focuses federal resources on achieving universal Internet access.
RC4 Finally Gets the Fork
Leading browser makers say "no" to porous encryption algorithm


text:
Wide Receiver
Height: 6-foot-0
Weight: 194 pounds
Class Year: 2V
Hometown: Oklahoma City, OK
High School: Northeast Academy
As a Recruit (profile)
Class: 2005 (High School)
Rating/Rankings: | 5.5
Rivals.com Dual-threat quarterbacks 2005 (26)
Postseason Oklahoma Top 15 2005 (13)
No Videos Available.
The Latest: Iowa State hopes new coach means new results — 3/22/2009
Long-suffering Iowa State fans are hopeful a new coach can bring new results. Quarterback Austen Arnaud is one of seven offensive starters returning, but he will be learning his third offensive system in as many years. Get inside for a spring preview.[details]
Houston Jones College Videos
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Houston Jones Audibles
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Headlines from Rivals.com Network
Iowa State hopes new coach means new results — 3/22/2009, from Rivals.com College Football
Cyclone offense still forming identity — 10/14/2008, from HuskersIllustrated.com
Cyclones get their revenge — 9/7/2008, from KentSportsReport.com
Touring the Big 12: Iowa State Cyclones — 5/16/2008, from GoPowercat.com
Dual QB makes commitment to Iowa State — 12/13/2004, from CycloneReport.com
Oklahoma QB talks about visit to Mizzou — 12/12/2004, from PowerMizzou.com
Jones, Missouri talking again — 12/7/2004, from PowerMizzou.com
QB Jones impressed by Iowa State visit — 12/6/2004, from CycloneReport.com
Cyclones host Oklahoma QB — 12/5/2004, from Rivals100.com
Six known official visitors headed for ISU — 12/3/2004, from CycloneReport.com
Houston Jones finds strength within — 11/9/2004, from OKPrepXtra.com
District battles keep coming — 10/21/2004, from SoonerScoop.com
Oklahoma QB sets two visits — 10/21/2004, from PowerMizzou.com
Oklahoma City athlete has it between the ears — 10/6/2004, from OKPrepXtra.com
Oklahoma QB picking up more offers — 9/22/2004, from PowerMizzou.com
Jones concentrating on senior season — 9/16/2004, from TheHurricaneAlert.com
Jones looking to the future — 8/30/2004, from OKPrepXtra.com
Oklahoma QB pondered committing — 8/15/2004, from PowerMizzou.com
Jones getting loads of attention — 8/5/2004, from TheHurricaneAlert.com
Stars shine at Tulsa football camp — 7/28/2004, from TheHurricaneAlert.com
Tulsa Recruiting Overview: Quarterbacks — 7/12/2004, from TheHurricaneAlert.com
Regional talent loading up the Hot List — 6/8/2004, from TheHurricaneAlert.com
Oklahoma QB drawing comparisons to Big 12 star — 6/4/2004, from TheHurricaneAlert.com
Houston Jones Scouting Report
No Scouting Reports Available.
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Tejaswini Kolhapure is an Indian film actress and member of the Mangeshkar family.
Bollywood Celebrity Ranking
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This property allows you to book online with a credit card. After submitting a reservation request, the owner or manager has 24 hours to accept, at which time your card will be charged and you will receive an email confirmation
Recent Breezy Point reviews
"I have a long family history up at Breezy Point but hadn't been up for years. All the best parts are still there including a warm family feel. The Girard cabin definitely had a lot to do with that. It was cozy just like the cabin I spent my summers in as a child. The view from the deck is gorgeous. We enjoyed the beautiful sunrises over the lake. We parked the car when we arrived and didn't need it until we left. We were in walking distance to everything Breezy Point has to offer. We will definitely be staying here again in 2016. Thank you for sharing your wonderful getaway."Guest: Jessica P. Date of Stay: September 2015 Review Submitted: September 21, 2015View listing
"We joined family up here for a few days to relax and catch up with relatives we don't see enough. We are a pretty active bunch, never really sitting down for long. From guided fishing, unguided fishing, swimming, jet skiing - if you like being on the water it was pretty hard to beat! We also had a 3mo old with us and while he didn't expressly say "hey I love this place!" I'm pretty sure its only because he hasn't figured out how to speak yet. We'd stay here again fo' sho!"Guest: oli Date of Stay: July 2015 Review Submitted: July 28, 2015View listing
"Enjoyed the home very much. Worked great for our girl's weekend. Has plenty of space and close to Breezy Pt., Nisswa, and Pequot. Will definitely stay there again!"Guest: Renee Date of Stay: May 2015 Review Submitted: May 28, 2015View listing
"I had a group of family & friends stay here and everyone had a great time, the house was located in the resort...about a 10-11 block walk on a nice quiet road lined with beautiful lake homes. We loved the lakeview, the house was perfect and it was in a great location near the beach and several golf courses. We spent a day at the island and in the evening took our pontoon over to the Elvis show and watched the event from our pontoon. We took the night time shuttle so we could go see the entertainment in the area without having to drive. We'll be back next year!"Guest: Frank Date of Stay: June 2015 Review Submitted: August 4, 2015View listing
Featured Destinations: Smoky Mountain Cabin Rentals, Wailea Beach Villas, Anna Maria Island Rentals, Wisconsin Dells Cabins


text:
Penelope Cruz, Javier Bardem Take Son Leo, 10 Months, For Lunch in Italy
Look how Leo's grown!
Penelope Cruz and husband Javier Bardem took their 10-month-old son, Leo Encinas, for a traditional Italian pasta lunch Saturday during Cruz's break from filming Venuto Al Mondo in Rome.
PHOTOS: More jet setting celeb kids
In the just-released snapshots, Cruz gazes lovingly at her boy, who displays a wide smile. In another photo with his dad, baby Leo is seen admiring a patch of red flowers.
Giving birth in January 2011, Cruz, 37, has said having her little boy has drastically changed her outlook on life and love.
PHOTOS: Adorable snapshots of little Leo
"From the first second, you feel so much love," Cruz told Vogue's June issue. "It is a revolutionary experience. That's the best way I can describe it. It transforms you completely, in a second. Nature is very wise and gives you nine months to prepare, but in that moment, when you see that face, you are transformed forever."
PHOTOS: What these stars love about motherhood
Cruz and Bardem, 42, wed in an ultra-private ceremony in the Bahamas in July 2010.
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text:
Creepies intro tab by J Mascis, added: July 7th, 2009
Profile History
WARNING: You are trying to view content from Ultimate-Guitar.com in an unauthorized application, which is prohibited. Please use an official Ultimate Guitar Tabs application for iPhone, iPad or Android to access legitimate chords, guitar, bass, and drum tabs from Ultimate-Guitar.com database. Type "ultimate guitar tabs" in Apple App Store's or Android Market's search to find the application.
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alright this tab was made by me and it might be off because i made it just by listening to the song in the skate video MIND FIELD by alien workshop and it's my first tab ever made so if i made any mistakes feel free to correct me and point it out :D D e:--2--2-2-2-3-2-2-3-2--0--0-0-0-0--|-------------|| B:--3--3-3-3-3-3-3-3-3--3--3-3-3-3--|-------------|| G:--2--2-2-2-2-2-2-2-2--0--0-0-0-0--|-------------|| D:--0--0-0-0-0-0-0-0-0--0--0-0-0-0--|------0-2-0--|| A:--0--0-0-0-0-0-0-0-0--0--0-0-0-0--|--0-2--------|| E:----------------------------------|-------------|| He just plays that five times for the intro I'll try my best to figure out the rest of the song questions, complains? firstname.lastname@example.com


text:
Currently many clinicians licensed and counted as primary care doctors actually work in hospitals, emergency departments, in research, or in public health, or may not take care of Medicare beneficiaries at all, Chang says. In some cases, they have gone on to specialize in other fields such as cardiology.
"In healthcare, we are trying to figure out how many primary care doctors are really in the U.S.," Chang explained. "We don't have a good number; based on estimates that are inaccurate. It may be more certain in some areas, than in others."
The number of U.S. medical school students going into primary care has dropped 51.8% since 1997, according to the American Academy of Family Physicians, which predicts a shortage of 40,000 family physicians in 2020.
Chang explains a key element in evaluating the number of physicians in which there is a projected "large shortage of general internists and family physician to care for a growing number of elderly patients."
The Dartmouth study offers a "cautionary note" that having more physicians trained in primary care in an area, by itself "does not ensure substantially lower mortality, fewer hospitalizations or lower costs."
That other cautionary tale in Chang's report involves the AMA data itself. As Chang and co-authors note in the report, "Despite a widespread interest in increasing the numbers of primary care physicians to improve care and moderate costs, the relationship of the primary care physician workforce to patient level outcomes remains poorly understood."
At issue is the AMA's data Masterfile Dataset of doctors who list themselves as primary care providers. The AMA data is the "most commonly-used national measure of primary care physician workforce," as Chang notes.
Comments are moderated. Please be patient.


text:
Update: miniSWARM to Wifi and Web Demo App*Sorry for the shakey camera ^_^!
miniSWARM in the news:
The miniSWARM is...
A smart choice: The miniSWARM is a versatile USB stick-sized wireless Arduino development board. It's as powerful as the Arduino Mega and has the wireless capabilities of an XBee radio, but we've made it a fraction of the cost of an Arduino + radio shield - cheap enough to leave in any project.
A wireless powerhouse: We've ported Atmel's LightWeight Mesh library to Arduino, and made it dead simple to form and manage a network. We took the fuss out of communication diagnostics by integrating range testing features transparently into the library. On top of that, we are developing over-the-air programming (also built into the library) that allows the miniSWARM to be programmed wirelessly. You'll never need to pop it out of your circuit for a software update!
For Arduino and more: Out of the box miniSWARM uses the Arduino platform for software development and programming and supports the standard libraries (digital i/o, analog, pwm, serial, I2C etc.). However, we've added an (optional) external antenna connector, ICSP and JTAG support for advanced users who want to work with a different IDE or use Atmel's BitCloud ZigBee Pro API.
A complete package: miniSWARM doesn't require any additional hardware or shields, not even a USB cable. Just plug the USB edge connector into your PC and upload your sketch. There is a standard LiPo battery connector and charger on-board for providing power to your miniSWARM and application circuit.
Open source: We proudly support the open-source hardware and software community. Once the campaign is complete all of the documentation, PCB design files and source code will be made available on our Wiki.
Technical Details
The miniSWARM uses Atmel's ATmega128RFA1 microcontroller which features a built-in 802.15.4 RF transceiver. The complete hardware and software specifications are here, or read the PDF spec sheet by clicking on the image below.
Projects to get you started...
These are some of the apps that will come with the miniSWARM Arduino library.
Want to learn more?Visit the miniSWARM FAQ to learn more about the platform and what else it can do. Got a question? Post a comment!
We need your support!!!
$20,000 goal
We need your support to raise $20,000 for the first production run of the miniSWARM. Our goal is to make miniSWARM affordable enough to leave in your projects without burning a hole in your wallet. We've cleverly designed the board to be minimalistic (although loaded with features), but we can't bring down the cost to our target of $25 without manufacturing hundreds of them.
- PCB fabrication of the first batch
- Electronic component stock
- PCB assembly labour and testing
- Firmware programming and functionality testing
- Quality control
- Packaging and shipping
$35,000 stretch goal SHIELD ADAPTER
All but one of our perks come with free shipping to the US/Canada. International shipping is $5 for orders under $250, and $10 for oders above $250. Shipping periods are:
CANADA - 5 - 10 days
USA - 1.5 - 2 weeks
INTERNATIONAL - 2 to 4 weeks
If you want to insure and expedite your package, please add $10 on oders of $100 and under, and $15 for orders above $100 if your are in the US or Canada. For international orders please add $30.
miniSWARM + battery + case perk
This perk is the perfect project companion. It comes with a board, a 850mAh LiPo battery and a small enclosure to house the two. Small components will comfortably fit inside (LEDs, switches, sensors). For added fun send us a graphic and we'll print it on the case label.
Development Roadmap
- Functional prototype printed and tested - DONE!
- Final miniSWAM design for volume manufacturing - DONE!
- Manufacturer for PCB, assembly - ON STANDBY!
- Component distributor - AWAITING ORDER
- Testing jig for miniSWARM - IN PROGRESS
- Production run order - mid May 2013
- miniSWARM shield adapter prototype - mid May 2013 if funded
- Production run testing & QA - early June 2013
- Orders shipped - mid June 2013
- Beta testing of standard Arduino libraries - DONE!
- LightWeight Mesh ported to Arduino - DONE!
- USB bootloader and virtual serial driver - DONE!
- Sample projects - DONE!
- miniSWARM utility Beta - Beta DONE!
- Range testing integration - DONE!
- Over-the-air programming - IN PROGRESS
- Final testing of standard Arduino libraries - mid April 2013
- Final miniSWARM utility testing on Windows/Mac/Linux - early May 2013
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The Mica spotlight features an ultra-modern compact glass, that complements any aesthetic. Our Frost glass is clear pressed glass that has been etched to diffuse the light, resulting in a semi-translucent appearance. Unlit, it appears as simply a textured surface like satin, but when lit the glass has a calming glow. The smooth satin finish on the clear outer layer is a result of an extensive etching process. This handcrafted glass uses a process where every glass is consistently produced using a press mold, keeping variations to a minimum. The 12V spotlight fixture is equipped with a 1.5" long stem, swivel lampholder, quick connect jack, and a low profile flat monopoint canopy.Features:
- Frost Glass
- Includes 5" Diameter Canopy for Easy Mounting on Ceiling
- Rated for Dry Locations
- CA Title 24 Compliant
- Number of Bulbs: 1
- Bulb Base: Bi Pin
- Bulb Type: Halogen
- Bulb Shape: MR16
- Bulb Included: Yes
- Watts Per Bulb: 50
- Wattage: 50
- Voltage: 12
- Dimmable: Yes
- Height: 4.75"
- Shade Height: 1.75"
- Shade Width: 3.375"
- Canopy Width: 5"
Additional BESA Lighting Links
This BESA Lighting item can also be referenced by the following color/finish specific model #:
- BESA Lighting 1SP-529725-BR
- BESA Lighting 1SP-529725-SN
Satin Nickel
*Discontinued model or finish
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Installation Resource Center
Whether you are installing the product yourself or hiring a professional, our installation Resource Center has everything you need to get your project done. Visit the Installation Resource Center to get started.