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.
- Portion size 30 servings
- Credits : Canadian Living Magazine, June 2009
MethodIn 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.)
Nutritional facts Per piece: about
- Sodium 8 mg
- Protein 1 g
- Calories 83.0
- Total fat 3 g
- Potassium 34 mg
- Cholesterol 4 mg
- Total carbohydrate 13 g
- Iron 1.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 1.0