Mini Almond Cakes

Author: Canadian Living

These little cakes are firm enough to dip into the chocolate fondue. Cut into halves to encourage one dip, one bite.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: February 2005

Ingredients

  • 1/4 cup butter softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/4 teaspoon almond extract
  • 3/4 cups sifted cake-and-pastry flour
  • 2 tablespoons sliced almonds

Method

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.)

Nutritional facts <b>Per cake:</b> about

  • Sodium 37 mg
  • Protein 1 g
  • Calories 82.0
  • Total fat 4 g
  • Cholesterol 32 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mini Almond Cakes

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