Name: Small Almond Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18 serving(s)
Ingredients: 1 1/2 cups (375 ml) ground almonds; 1 cup (250 ml) unbleached all-purpose flour; 1 1/2 teaspoons (7.5 ml) baking powder; 3/4 cup (180 ml) unsalted butter, softened; 1 1/4 cups (310 ml) sugar; 4 eggs; 2 tablespoons (30 ml) almond liqueur (Amaretto); 1/2 cup (125 ml) 10% plain yogurt; Icing sugar, for dusting

Ingredients

1 1/2 cups (375 ml) ground almonds
1 cup (250 ml) unbleached all-purpose flour
1 1/2 teaspoons (7.5 ml) baking powder
3/4 cup (180 ml) unsalted butter, softened
1 1/4 cups (310 ml) sugar
4 eggs
2 tablespoons (30 ml) almond liqueur (Amaretto)
1/2 cup (125 ml) 10% plain yogurt
Icing sugar, for dusting

Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously brush 12 muffin or 18 small 75-ml (1/3-cup) capacity fancy cakes cups with butter.
In a bowl, combine the ground almonds, flour, and baking powder. Set aside.
In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until the batter is smooth. On low speed, add the dry ingredients alternately with the almond liqueur and yogurt until the batter is smooth.
Fill the cups up three-quarter. Bake for about 20 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan. Unmould and dust with icing sugar. Makes 12 to 18 cakes.

Note from Ricardo

For the photo, we used Ricardo’s small Bundt cake pans. You can also use a muffin tin. This cake batter can wait to bake a second batch and it will keep for up to two days in the refrigerator.

Small Almond Cakes

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note