Almond Cakes Recipe

Name: Almond Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, softened, plus; 1/2 tablespoon unsalted butter, melted; 3 tablespoons all-purpose flour, plus; additional all-purpose flour, for dusting molds; 1/8 teaspoon salt; 1/4 cup granulated sugar; 2 tablespoons almond paste (not marzipan); 1/4 teaspoon pure vanilla extract; 1 large egg; confectioners' sugar, for dusting

Servings: persons

3 tablespoons unsalted butter, softened, plus
1/2 tablespoon unsalted butter, melted
3 tablespoons all-purpose flour, plus
additional all-purpose flour, for dusting molds
1/8 teaspoon salt
1/4 cup granulated sugar
2 tablespoons almond paste (not marzipan)
1/4 teaspoon pure vanilla extract
1 large egg
confectioners' sugar, for dusting

1
10Special equipment: 12 (1/8-cup) barquette molds or a mini-muffin pan with 12 (1/8-cup) muffin cups preparation.
2
Put oven rack in upper third of oven and preheat oven to 400u00b0F Brush molds with melted butter and lightly dust with flour, knocking out excess flour.
3
Stir together flour (3 tablespoons) and salt in a small bowl.
4
Beat together softened butter and granulated sugar in a bowl with an electric mixer at high speed until pale and fluffy. Beat in almond paste and vanilla until combined well, then beat in egg until combined. Reduce speed to low and add flour mixture, mixing until just combined.
5
Divide batter among molds or muffin cups, spreading evenly, then transfer to a baking sheet (not necessary if using muffin pan).
6
Bake cakes until just firm and edges are golden, about 15 minutes. Turn cakes out onto racks and cool completely, about 5 minutes. Turn cakes right side up and dust tops with confectioners sugar just before serving.
7
Cooks' note: Cakes can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, softened, plus, 1/2 tablespoon unsalted butter, melted, 3 tablespoons all-purpose flour, plus, additional all-purpose flour, for dusting molds, and more.

Yes, Almond Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Cakes

How did you like this recipe?

Frequently Asked Questions