Small Almond Cakes
Small Almond Cakes
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Small Almond Cakes

Preparation
20 MIN
Cooking
20 MIN
Servings
18
Freezes
Partager

Ingredients

Preparation

  1. 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.
  2. In a bowl, combine the ground almonds, flour, and baking powder. Set aside.
  3. 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.
  4. 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

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.

Comments

  1. Very good recipe

  2. It's so yummy, very moist and the recipe was easy to follow. I didn't have amaretto so I replaced it with golden rum, several drops of real vanilla extract and a drop or two of real almond extract equivalent to 2tbsp. total. I baked the batter in a large bundt pan for my husband's birthday at 350 degrees for 40-45 minutes . Once cooled I removed the cake from the pan, dusted it with powdered sugar + served it with raspberry coulis + fresh whipped cream. Ricardo, my husband and I say Thank you!

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