Raspberry Almond Cakes, Tré Délicieux!

Since deciding to commit more time to this blog I thought it was only right to start sharing some of my baking. Above is a delicious serving of almond cake topped with some fresh raspberries. I'll say it now, these are not for the diet conscious! they are loaded with butter (10 tbsp to be exact) and yummy almond flavour. That's how the french do it and boy do I love french baking and cooking!

With raspberries in the center and crisp golden edges, these little cakes are pretty enough for a pâtisserie window. This recipe is taken from Elizabeth Bards novel Lunch in Paris: A Love Story, with Recipes.

3/4 cup turbinado (raw) sugar
3/4 cup plus 2 tablespoons ground almonds (I purchase mine at Bulk Barn in the Northeast, however you can make your own my simply blending some blanched almonds in a food processor)
1/4 cup flour
10 tablespoons unsalted butter, melted
4 egg whites
A pinch of salt
1 egg yolk
1/2 teaspoon vanilla extract
1/2 pint raspberries

Preheat the oven to 450°F.

Pulse the sugar in a blender or food processor to obtain a fine powder. (Sometimes I just bash it in the bottom of the bowl with a potato masher.) Combine with the ground almonds and flour.

Meanwhile, melt the butter over gentle heat; let cool.
Whip the egg whites and salt into what the French call a mousse, just till they’re frothy. This takes no time at all, 10 seconds max.”You should stop when you have liquid underneath and bubble bath–like foam on top. Gently fold the egg whites into the dry ingredients.

Fold in the egg yolk and vanilla. Then add the melted butter. Don’t panic; this will look like a flood—just continue to fold gently and the butter will incorporate itself. (not kidding it does look like a flood but it only took 1-2 minutes before it all comes together)

Spoon large, drippy tablespoons of batter into nonstick mini muffin molds; I use flexible silicone ones. Gently place a raspberry in the center of each mini cake. Don’t push it in too far, or it will sink completely during baking. Bake on the center rack for 10 to 11 minutes, until the edges are crisp and golden, the insides tender. Here is where mine differs, instead I used 6 larger ramekins because who doesn't want more cake? This also changes the cooking time. Approximately 13-15 minutes depending on your oven 

Let the cakes cool for 10 minutes on wire rack to cool completely.

Yield: 6 or however many smaller sizes you want!

mmm just look at that texture it just makes you want to savor every bite!

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