Small Almond Cakes

Small Almond Cakes

  • Preparation 20 min
  • Cooking 20 min
  • Servings 18
  • Freezes Yes
Featured in RICARDO Magazine HOLIDAY 2014 (p. 142)
  • Vegetarian
See

Categories

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

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.

Personal Note