Mini Almond Cakes
These little cakes are firm enough to dip into the chocolate fondue. Cut into halves to encourage one dip, one bite.
Servings: 16
Ingredients:
| Nutritional Info | |
| Per cake: about | - |
| cal | 82 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | trace |
| chol | 32 mg |
| sodium | 37 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 4% |
| folate | 4% |
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1/4 cup (50 mL) butter, softened
1/2 cup (125 mL) granulated sugar
2 eggs
1/4 tsp (1 mL) almond extract
3/4 cup (175 mL) sifted cake-and-pastry flour
2 tbsp (25 mL) sliced almonds
Preparation:
Grease and flour mini muffin cups; set aside.
In bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in almond extract. Add flour; stir just until blended. Spoon into prepared cups. Press almonds onto tops.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 15 minutes. Let cool for 5 minutes in pan on rack. Turn out onto rack; let cool completely. (Make-ahead: Store, layered between waxed paper, in airtight container for up to 2 days or freeze for up to 2 weeks.)
Additional Information
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Tip: To measure cake-and-pastry flour, sift or press through sieve. Then spoon into dry measuring cup to overflowing. Sweep top with straight side of knife to level.
Source
Canadian Living Magazine: February 2005
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