My kind of dessert on Mother's day has to be (1) sweet and rich, (2) with a bit of fruits to make me feel good, and (3) ultra pretty - because a woman's appetite starts with her eyes. These easy-to-make almond mini cakes, smothered with sticky sweet and sour lemon syrup and caramelized zest, are a complete delight and fit the brief marvelously. Serve them with fresh, juicy raspberries and a sweet white wine and that's it - total mum bliss achieved.
Sticky almond and lemon mini-cakes
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Recipe by: Inspired by Cusine et Vins de France, Feb-March 2002 Busy:20 min, Total prep time: 45 min |
Butter 6 individual cake moulds or six-cavities in a tartlet or muffin tray and place them in the fridge. If using a silicone mould, no need to butter or refrigerate it.
Wash and dry the lemons. Zest one into thin, long strips and reserve. Zest the other, chop the zest finely and toss it into a large mixing bowl.
Add into the bowl the butter and icing sugar. Mix well with a wooden spoon until reaching a homogenous paste. Add the eggs, one by one, stirring well between each. Sift the flour and baking soda together on top of the bowl, add the ground almonds and 50 g of the flaked almonds and stir until reaching a smooth mixture.
Pour into individual moulds or tray cavities and bake for 20 to 25 minutes, until nicely browned. 15 minutes into the baking, sprinkle the remaining flaked almonds over each mini-cake.
While the cakes are baking, prepare the lemon syrup. Juice the two lemons into a thick bottomed saucepan, add the sugar and the reserved lemon zest. Bring to the boil and simmer for about 10 minutes, until the liquid takes a honey-like tint and texture.
When the cakes are ready, take them out of the oven and unmould them. Pour the syrup over them, arranging the zest prettily at the centre, and let cool completely before serving.
Serve with fresh raspberries.
Preheat the oven to 180 degrees.
Butter 6 individual cake moulds or six-cavities in a tartlet or muffin tray and place them in the fridge. If using a silicone mould, no need to butter or refrigerate it.
Wash and dry the lemons. Zest one into thin, long strips and reserve. Zest the other, chop the zest finely and toss it into a large mixing bowl.
Add into the bowl the butter and icing sugar. Mix well with a wooden spoon until reaching a homogenous paste. Add the eggs, one by one, stirring well between each. Sift the flour and baking soda together on top of the bowl, add the ground almonds and 50 g of the flaked almonds and stir until reaching a smooth mixture.
Pour into individual moulds or tray cavities and bake for 20 to 25 minutes, until nicely browned. 15 minutes into the baking, sprinkle the remaining flaked almonds over each mini-cake.
While the cakes are baking, prepare the lemon syrup. Juice the two lemons into a thick bottomed saucepan, add the sugar and the reserved lemon zest. Bring to the boil and simmer for about 10 minutes, until the liquid takes a honey-like tint and texture.
When the cakes are ready, take them out of the oven and unmould them. Pour the syrup over them, arranging the zest prettily at the centre, and let cool completely before serving.
Serve with fresh raspberries.
These cakes are best if cooked in rather large individual moulds because the wider the cakes, the more syrup on top! If you have a financier tray (with rectangular shaped cavities), use it. I don't have one yet, but it features at the top of my ever-expanding wish list.
Ingredients
Cakes:
3 eggs
70 g flaked almonds
185 g ground almonds
60 g corn flour
110 g icing sugar
80 g butter, room temperature + 20 g for the moulds
1 level teaspoon baking soda
Sticky lemon syrup:
120 g sugar
2 unwaxed lemons
Raspberries, to serve with
Cakes:
3 eggs
70 g flaked almonds
185 g ground almonds
60 g corn flour
110 g icing sugar
80 g butter, room temperature + 20 g for the moulds
1 level teaspoon baking soda
Sticky lemon syrup:
120 g sugar
2 unwaxed lemons
Raspberries, to serve with
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