Small Almond Cakes

Name: Small Almond Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18 serving(s)
Ingredients: ground almond; unbleached all-purpose flour; baking powder; unsalted butter; sugar; eggs; plain yogurt; icing sugar

5 stars (29) Rate this recipe

Preparation: 20 MIN
Cooking: 20 MIN
Servings: 18
Freezes

Ingredients
Preparation

Nutrition Facts

For 1 serving

Teneur	% valeur quotidienne
Calories 236
Total Fat 14 g
Saturated Fat 6 g
Sodium (salt) 45 mg
Carbohydrates 24 g
Fibre 1 g
Protein 4 g

About nutrition facts

Reference

RICARDO Magazine

HOLIDAY 2014

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

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

Brian L.

5 stars October 17th, 2015

Very good recipe
Linda N.

5 stars December 17th, 2014

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!