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Buttery Almond Cakes

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Buttery Almond Cakes

Buttery Almond Cakes

Buttery Almond Cakes might be just the dessert you are searching for. This recipe serves 12. Watching your figure? This vegetarian recipe has 326 calories, 7g of protein, and 18g of fat per serving. Head to the store and pick up flour, strawberry compote, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Preheat the oven to 45
Equipment you will use
OvenOven
2
Generously butter a 12-cup mini-muffin pan (1/4 -cup size). In a medium saucepan, cook the butter over low heat until fragrant and browned, about 8 minutes; let cool completely.
Ingredients you will need
ButterButter
Equipment you will use
Muffin TrayMuffin Tray
Sauce PanSauce Pan
3
Spread the almonds on a baking sheet and toast in the oven for about 5 minutes, or until light brown; transfer to a plate and let cool completely.
Ingredients you will need
AlmondsAlmonds
SpreadSpread
ToastToast
Equipment you will use
Baking SheetBaking Sheet
OvenOven
4
In a mini-processor, finely grind the almonds; watch carefully so they don't form a paste. Pass the ground almonds through a coarse sieve to remove any large pieces and to fluff them up. Return the almonds to the sieve, add the confectioners' sugar, flour and 1/4 teaspoon of salt and sift together into a large bowl.
Ingredients you will need
Powdered SugarPowdered Sugar
Almond MealAlmond Meal
AlmondsAlmonds
All Purpose FlourAll Purpose Flour
SaltSalt
Equipment you will use
SieveSieve
BowlBowl
5
In another large stainless steel bowl, whip the egg whites with a pinch of salt until they hold very soft peaks. Stir the butter and almond extract into the almond mixture, then fold in the egg whites until just combined.
Ingredients you will need
Almond ExtractAlmond Extract
Egg WhitesEgg Whites
AlmondsAlmonds
ButterButter
SaltSalt
Equipment you will use
BowlBowl
6
Spoon the batter into the muffin cups, filling each two-thirds of the way; sprinkle with the pine nuts.
Ingredients you will need
Pine NutsPine Nuts
Equipment you will use
Muffin LinersMuffin Liners
7
Bake for 8 minutes. Reduce the oven temperature to 400 and bake for 8 minutes longer, or until the centers of the cakes have risen to form points and spring back when touched. Run a small knife around the cakes and remove them from the pan while still hot.
Equipment you will use
OvenOven
KnifeKnife
Frying PanFrying Pan
8
Let cool completely on a rack.
9
Serve with the Strawberry Compote.
Ingredients you will need
StrawberriesStrawberries
CompoteCompote
10
Make Ahead: The cakes can be stored in an airtight container for up to 1 day.
11
Serve With: Strawberry Compote
Ingredients you will need
StrawberriesStrawberries
CompoteCompote
DifficultyHard
Ready In45 m.
Servings12
Health Score9
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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