Individual Italian Almond Cakes

I love making things that have been reduced to two servings, which is often the perfect amount. These days, I prefer NOT having lots of leftover dessert, so I’m always looking for mini versions of my favorite recipes. This almond cake comes from the 2009 edition of Cooking for Two, which I highly recommend.(http://amzn.to/JXf6e9)

Download Individual Italian Almond Cakes

1 cup (4 ounces) slivered almonds, toasted* (or use Bob’s Red Mill finely ground Almond Meal/Flour)

7 tablespoons (3 ounces) sugar

1/8 teaspoon salt

¼ cup (1 ounce) cake flour

¼ teaspoon baking powder

2 tablespoons unsalted butter, softened

1 large egg, at room temperature

2 tablespoons milk, at room temperature

Confectioners’ sugar, for dusting

Mixed berries, for garnish

 

1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease  two 4 ½-inch springform pans.

2. Process the toasted almonds, 2 tablespoons of the sugar, and the salt in a food processor until very finely ground with a texture that resembles flour, about 15 seconds. Add the flour and baking powder and pulse to incorporate, about 5 pulses; set aside.

3. Using an electric mixer, cream the butter and remaining  5 tablespoons of sugar until light and fluffy, 3 to 4 minutes. Beat in the egg until combines. Reduce the mixer to low speed and add the ground almond mixture and beat until just incorporated. Add the milk and beat until just incorporated, 15-30 seconds.

4. Transfer the batter to the prepared pans and smooth the top. Bake until the cake is puffed and golden on top and a toothpick inserted comes out clean, 25 to 30 minutes, rotating the pan halfway through the baking time.

5. Let the cake cool in the pan on a wire rack for 10 minutes, then remove the sides of the pan and let the cake cool slightly, about 30 minutes.  Slide cakes onto  serving plates and dust with confectioners’ sugar. Serve warm on its own, or with berries and cream.

6. To Store: Remove the cake pan bottom and wrap the fully cooled cake tightly in plastic wrap. Store the cakes at room temperature for up to 5 days, or freeze for up to 1 month. (If frozen, let the cake thaw completely at room temperature, 2 to 4 hours.) To warm the cake, unwrap it and place on a baking sheet in a 350-degree oven for 10 to 15 minutes.

* To toast almonds:  Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 6 minutes (do not over toast); let cool completely.

Comments

[Denise]

Beautiful!

[Jason]

I gotta say that last picture really sells it for me. Lovely, just the thing for the coming summer.

[Lora]

Lovely. Just. Lovely.

[Best Food Mixer]

Anything with strawberries on it is my kind of heaven. Well done!

[Temporary Staff]

I really like it! thank you for providing the recipe, i must give it a try.

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Really informative and useful information.

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[Nancy Nelson]

Awesome! The writer is heaven-sent to us, especially to my seven-year old daughter. She is having special class for baking because she just loves the thought of it. This blog reminds me of her! She needs to read and see this so that she could make three for me, her father and herself!

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[laarnie38]

i loved the strawberries on top! the garnish looks awesome i am definitely gonna make this cake for my best friends birthday!thank you

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