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Almond Cakes with Fresh Fruit


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Ingredients:

  • 18 tb (2 1/4 sticks) unsalted butter; room temperature
  • 3/4 c Plus 2 tablespoons granulated sugar
  • 1 lg Egg
  • 2 lg Egg yolks
  • 1 tb Freshly squeezed lemon juice plus zest of 1 lemon
  • 1 1/2 ts Pure vanilla extract
  • 1 3/4 c All-purpose flour
  • 1/3 c Finely ground blanched almonds; (1 ounce)
  • 2 c Assorted summer fruit such as strawberries; raspberries, blueberries, peaches, and figs
  • Confectioners' sugar for dusting
  • 4 Sprigs mint for garnish; optional

Directions:

1. Heat oven to 325. Butter eight 3 1/2 x 1 1/2 inch brioche molds; set aside. In electric mixer, combine butter and 3/4 cup granulated sugar; beat on medium until fluffy, about 5 minutes. Beat in whole egg and yolks until combined. Beat in lemon zest and vanilla until combined.
 
2. Add flour and almonds; combine. Spoon batter into prepared molds, banging bottoms to compact batter. Bake 20 to 25 minutes. Reduce heat to 300; bake until golden, 5 to 10 minutes. Let cool on a wire rack.
 
3. Slice fruit into bite-size pieces, and toss with remaining 2 tablespoons granulated sugar and lemon juice. Let fruit stand 5 to 10 minutes. Dust cakes with confectioners' sugar. Serve with fruit and garnish with mint.
 
If you prefer, bake in a nine inch cake pan for 45 minutes.
 
Recipe by: MARTHA STEWART LIVING
 
Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar 28, 1998