Rich Almond Mini Cakes
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This recipe makes 30 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 8383 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat.fat | 1 g1g sat.fat |
| carb | 13 g13g carb |
| fibre | 00 fibre |
| chol | 4 mg4mg chol |
| sodium | 8 mg8mg sodium |
| potassium | 34 mg34mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit A | 11 vit A |
| folate | 22 folate |
These cakes are inspired by financiers, the rich almond cakes that are a French pastry shop favourite. We used Nordic Ware mini cake and candy moulds for the photo, but mini tart or muffin tins are suitable, too.
Ingredients
- 1/2 cup ground almonds 1/2 cup ground almonds
- 1/2 cup all-purpose flour 1/2 cup all-purpose flour
- 1 pinch salt 1 pinch salt
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 3 oz marzipan 3 oz marzipan
- 1/4 cup unsalted butter , softened1/4 cup unsalted butter, softened
- 4 egg whites 4 egg whites
- 1/2 tsp almond extract , (optional)1/2 tsp almond extract, (optional)
- Icing:
- 1-1/2 cups icing sugar 1-1/2 cups icing sugar
- 3 tbsp milk 3 tbsp milk
- 1/4 almond extract 1/4 almond extract
- Paste food colouring Paste food colouring
- Garnish:
- Edible glitter Edible glitter
Preparation
In small bowl, whisk together ground almonds, flour and salt ; set aside.
In bowl, beat together sugar, marzipan and butter until smooth. Beat in egg whites, 1 at a time, beating well after each. Beat in almond extract (if using). Stir in ground almond mixture. Spoon into greased mini cake tins or mini muffin or tart tins, smoothing tops.
Bake in 325°F (160°C) oven until golden and cake tester inserted in centre comes out clean, 25 minutes. Let cool in pans on rack for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Freeze in airtight container for up to 2 weeks.)
Icing: Whisk together sugar, milk and almond extract until thick but pourable; tint icing, if desired. Drizzle over cakes.
Garnish: Sprinkle with edible glitter. Let stand until icing is set, about 1 hour. (Make-ahead: Store in airtight container for up to 24 hours.)
In bowl, beat together sugar, marzipan and butter until smooth. Beat in egg whites, 1 at a time, beating well after each. Beat in almond extract (if using). Stir in ground almond mixture. Spoon into greased mini cake tins or mini muffin or tart tins, smoothing tops.
Bake in 325°F (160°C) oven until golden and cake tester inserted in centre comes out clean, 25 minutes. Let cool in pans on rack for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Freeze in airtight container for up to 2 weeks.)
Icing: Whisk together sugar, milk and almond extract until thick but pourable; tint icing, if desired. Drizzle over cakes.
Garnish: Sprinkle with edible glitter. Let stand until icing is set, about 1 hour. (Make-ahead: Store in airtight container for up to 24 hours.)
Source : Canadian Living Magazine, June 2009
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