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1
Preheat the oven to 400F (200C).
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2
In a bowl, sift together the almond powder, powdered sugar, flour, baking powder, and salt.
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3
Set aside.
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4
In another bowl, using a whisk or handheld mixer, beat the whites until stiff peaks form.
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5
(Or, use a stand mixer fitted with the whip attachment.)
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6
In a stand mixer fitted with the paddle attachment (or with a handheld mixer or a wooden spoon and some stamina), beat the butter until creamy and soft.
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7
Add the egg yolks, ne at a time, beating after each addition.
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Beat in the almond extract.
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Then add the dry ingredients, beating just until thoroughly combined.
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The mixture will be a bit stiff.
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On low speed, slowly add half of the whipped whites, mixing just until combined.
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Using a rubber spatula, gently fold in the remaining whites.
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13
Spoon the mixture into the molds.
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14
You want the batter in each mold to be 1 to 1 1/2 inches (2.5 to 4 cm) deep.
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Bake for 20 minutes, or until the center is bouncy.
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16
If you stick it with a knife, it will always be greasy.
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The best way to test is to press the center with your finger.
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18
If it bounces back rather than sinks, its ready.
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19
If you are using paper molds, leave and serve.
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20
If you are using metal molds, remove the cakes from the molds and let cool on wire racks.
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Serve at room temperature.
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22
Substitute hazelnut powder for the almond powder.
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23
You need to toast the hazelnut powder before using it.
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Spread it on a rimmed baking sheet, place in a preheated 350F (180C) oven, and set the timer for 5 minutes so you dont forget about it.
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Stir it with fork occasionally so it toasts evenly.
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26
It is ready when it smells like a Belgian chocolate store.
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27
Pour it into a bowl and let it cool completely before using, then sift with the other ingredients as directed in the recipe.
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28
This version is delicious with a few apricot halves gently pushed into the top of the cake batter before baking.
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29
When the big Italian grapes arrive in the market in their foam-padded wooden crates, its an exciting time.
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30
Press them into the cake batter before baking, just like the apricots above.
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31
Simmer thick orange slices in simple syrup (equal parts sugar and water; dissolve the sugar in the water) for 1 hour.
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32
Add 1/4 cup (60 ml) Irish whiskey to the batter with the almond extract, and press the orange slices into the top of the cake batter before baking.
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33
Whisk 2 tablespoons creamy peanut butter into the batter before adding the egg yolks.
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34
Sink 15 red candied peanuts (French burnt peanuts) into the top of each cake before baking.
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35
Whisk 2 tablespoons pistachio paste into the batter before adding the egg yolks.
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36
Dust the top of the cake batter with chopped pistachios before baking.
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37
Peel, halve, and core apples.
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38
Place cut side up on a small baking sheet, top each half with a pat of unsalted butter and 1 teaspoon sugar, and bake in a preheated 400F (200C) oven for 15 minutes, or until browned and puffy.
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39
Gently press an apple half, rounded side down, into the top of each cake before baking.
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40
Take a handful of bold-colored, sugar-coated almonds and crush them with a rolling pin.
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41
Add 1/4 cup (60 ml) Strega, anisette, or alkermes (sometimes spelled alchermes, a typical Tuscan liqueur) to the batter with the almond extract.
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42
Dust the top of the cake batter with the crushed almonds before baking.
