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

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

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Ingredients

Preparation

Note from Ricardo

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