Last week I posted about presentation or plating. I made both Crème Anglaise and Strawberry Coulis. I really hope you will give it a try. I spent time trying to make my food appealing. This week it is about what to put on that pretty plate. I suggest you make Mini Almond Cakes.
I am always looking around for an all purpose cake that fits my criteria. I want a go-to cake that is easy. I mean really easy. Don’t get me wrong, I love to experiment, but when you are having friends in you need a reliable cake. Then I was watching PBS – Jacques Pépin was making Mini Almond Cakes. He makes these in a food processor. That scared me because I am a scaredy-cat I worried that they would be tough. You know you are not supposed to overwork flour or it will make your cakes or cookies tough, but in this case it works. He does say after you add the liquid then just a pulse or two just until it is mixed.
So then after much research, (You would not believe how many times I have made these.) I realized there are many versions of this recipe or should I say conversions. Depending on your lifestyle you can make mini almond cakes – the recipe makes 4 little teacakes, or an eight inch cake, that will give you eight servings, or I used it to make 12 little minis plus 4 muffin/tea cakes, or a three-tiered cake that Chef Pépin made for his daughter’s engagement party. – see the slide show.
As soon as I make a statement I end up having to eat my words – in this case literally. I said to make your life easier, you should start using metric, and I still believe that. But, in all things, there are exceptions, because Jacques said for the mini cake, measure ¼ cup of flour, ¼ cup sugar, ¼ cup almonds, and an egg with the dash of rum, which turns out to equal ¼ cup. With ¼ teaspoon baking powder and 2 tablespoon of melted butter. Voila, you have four almond mini cakes. He baked them in four little cupcake papers. And then the big reveal which made me laugh – he turned them upside down. Turns out if you turn them upside-down they become a mini teacake instead of a cupcake or muffin. Anybody find that as funny as I do?
These were a success during the holidays. I made two mini kits of all the ingredients minus the egg and butter. I filled two jars with the dry ingredients and sent the kits home with a guest. I wrote down the recipe and how to incorporate the egg and melted butter and how to bake. I even included the muffin papers. I am waiting for feedback. Now I wish I had made the bigger size.
I highly recommend you make this your “go-to” cake. In my opinion I think it is one that should go in the old culinary toolkit.
God Bless Jacques Pépin. He has given us so many great recipes. There has to be a place in heaven for him. I hope it is in the kitchen – I am not sure after all the years he has been a chef that he would think the kitchen is the place to be, but if so, then I hope if I get there, and I get to be his sous-chef. Do you think his wife gets sick of all of us gushing about him?
Now the fun part, I willing eat my words.
Oh, and then I get to practice my plating skills some more.
- 4 ounces almond paste (3/4 cup plus 1 tablespoon tightly packed)
- ¾ cup sugar
- 1 stick (4 ounces) unsalted butter
- 1 teaspoon pure vanilla extract
- 3 large eggs
- ¼ cup milk
- Dash of salt
- 1 cup cake flour (4 ounces)
- ½ teaspoon baking powder
- Mise en place ~ Gather Ingredients
- Preheat the oven to 350°. Butter an 8-by-2-inch round cake pan.
- Line the pan with parchment paper and butter the paper.
- In a food processor, combine the almond paste, sugar, butter and vanilla and process for 10 seconds.
- Add the eggs, milk and salt and process for 5 seconds.
- Add the cake flour and baking powder and process until the batter is smooth, 5 to 10 seconds.
- Scrape the batter into the prepared pan and bake until lightly browned and firm, about 40 minutes. Let cool.
¼ cup flour = 32 grams
¼ cup sugar = 50 grams
¼ cup whole almonds = 34.5
1 egg
¼ tsp baking powder
2 tablespoons butter - melted
1 tsp almond extract or a dash of rum
Mise en place ~ Gather ingredients
Preheat oven to 350°F
Prepare muffin tins – makes about 4 mini cakes.
Put the sugar and almonds in a food processor; blend until smooth.
Add flour
Add the egg, and melted butter, and almond extract; blend only until mixed.
Pour mixture into muffin/cupcake papers.
Bake for 15 - 20 minutes (toothpick should come out clean.)
Sam @ My Carolina Kitchen says
I love Jacques Pepin’s recipes because they always work and are gorgeous too. These cakes are no exception. I like the idea of using the food processor. It makes haste of work time.
Sam
Ms. Lemon says
Thanks for stopping by Sam. I love watching Chef Pépin on PBS. He just knows so much about food. I was shocked that this could be made in a food processor.
Jenna says
This looks like heaven! I even have all the ingredients. The presentation is stunning!
Ms. Lemon says
I can’t wait to see what you have done. Thanks for the kind words.
The Café Sucre Farine says
You’re getting so good at those pretty little hearts. What a fun treat this would be for Valentines, especially on your lovely plates 🙂
Ms. Lemon says
I’m trying Chris, I’m trying.
Angela @Little Apple Tree says
That’s a good-looking plate! The almond cake sounds divine.
Ms. Lemon says
Thanks Angela. Please try the cakes.
Monique says
Love the pans..beautiful:-) and you are so good at hearts:-)
Love J.Pepin too:-)
Ms. Lemon says
I am slowly replacing my bakeware. The pan is the same brand as your shortbread pan. I started to buy the shortbread pan, but thought I would get more use from the mini bundt. The shortbread pan is still on my list. I am really happy with the even distribution of heat and easy cleanup. As for the hearts if you see last weeks it shows improvement, but I still have a way to go. Yes, on Pèpin.
Confessions of a Plate Addict says
What a fun idea….and so festive! Hope your holidays were fabulous!….hugs…Debbie
Ms. Lemon says
Thanks Debbie. I appreciate your kind words.
Penny says
I just happen to have some almond meal in my freezer. I made some raspberry financiers last year and have a lot of the almond mixture left over. These little cakes sound like a good use for it. Love your presentation. Will have to go back and look at your last post to see how to make the creme Anglaise and strawberry coulis. Beautiful dessert!
Ms. Lemon says
Thanks Penny. I will have to check out your financiers. They sound delish.
Kitty says
I think it’s wonderful that the little almond cakes are made in the food processor! How easy is that? (Oh, that’s Ina talking, isn’t it?!!). The cakes are adorable on top on top of your lovely creme anglaise, which I thought was perfect already!! I already have the mini bundt pans… hmmm, wouldn’t this be great for a ladies luncheon? Thanks for eating all those cakes for us!!
Ms. Lemon says
Thanks Kitty. Please try the small version first. It only makes four and if you love it make the bigger version. I think the ladies would love it.
Poppy says
How BEAUTIFULLY STYLED your mini almond cakes are!! Have you ever thought of putting a book together?! I’m sure it would be a hit, especially with photos like these. Madonna, they sound delicious, and even better, something that one can totally depend on, as you say. Love the instant elegance by turning them upside down…brilliant!
Thanks for sharing and inspiring and spreading a smile on my face!
Poppy
Ms. Lemon says
Poppy, you are so kind. I am still working diligently just trying to figure it all out. I can attest that the almond cakes are delish, and I found it funny that when you turn over the cupcake it becomes a teacake.
Magali@TheLittleWhiteHouse says
It does look yummy and the plate with the crème anglaise and the strawberry coulis heart is lovely.
Ms. Lemon says
Thank you for stopping by Magali. I hope you will give them a try.
Linda @ A La Carte says
Such a pretty dish. Love the little hearts! Thanks for sharing with us at TTF!
Miz Helen says
Please delete my comment above, I am so sorry I hit the wrong button. I really did not mean to leave that link in the comment.
Your Part 2 of the dessert is awesome and thanks so much for sharing with Full Plate Thursday.
Miz Helen
Ms. Lemon says
Thank you Helen. I know my presentation and photography need work, but I am working on it. I will say the almond cakes need no work. They are delicious. Can you tell I love Pépin?
michael says
Your cake looks delicious, I have never had almond cake but love almonds. I printed your post so that I can try this recipe. I like your site, lots of great recipes and pictures.
check out my site sometime,
Michael 🙂
Ms. Lemon says
Thanks for stopping by Michael. Please let me know what you think if you make it.
Jann Olson says
The plating is beautiful and the cake looks scrumptious! I love anything almond flavored. Thanks for sharing with SYC.
hugs,
Jann
Deb@CookingOnTheFrontBurner says
I love anything with lemon – thanks for sharing this dish with us at Marvelous Monday tonight! Pinned
Pamela @ Brooklyn Farm Girl says
Great job in these mini cakes, they look delicious! I’d definitely have one.. ok 2! 🙂
Ms. Lemon says
Thanks for stopping by. Please make them. I think they will be a go-to recipe.
Cathy at Wives with Knives says
Your presentation is lovely, Madonna. Almond cakes are a favorite of ours and you have made them fit for a special occasion. Love the combination of creme anglaise and strawberries.
Ms. Lemon says
Thank you so much Cathy. I could not believe they are made with a food processor. Oh, and crème anglaise and strawberries make everything taste better.
Winnie says
These little cake look soooooooooooo pretty and delicious and elegant!!
I absolutely LOVE your presentation
Ms. Lemon says
Thanks Winnie.
Sherry says
These are so pretty! Thanks for joining HSH!
Diane Roark says
These almond cakes would be perfect for a special occasion. They are beautiful!
Thanks for stopping by and linking up at Saturday Dishes. I pinned them!!
Blessings,
Diane Roark
Ciao Chow Linda says
I’ve made this cake in the three-layer version, but never thought to make the mini cakes – so much more practical and I’d make them more often. I loved the way you plated them with the crème anglais and the strawberries hearts. Perfect for Valentine’s Day. And I agree with you about Jacques Pepin. He’s always so reliable in his technique and recipes.
Ms. Lemon says
Chef Pépin made the three-layer version for his daughter’s engagement party, but the mini fits my life. I have been working hard on plating so thank you for commenting.
Lucy says
These sound great and pretty easy which makes them sound even greater. I do find it funny that if you turn them over they are no longer cupcakes!
Thanks for sharing at our Valentine’s Party at Saturday Dishes!
Patricia @ ButterYum says
Awww… so cute!! Love Jaques Pepin!
Ms. Lemon says
Thank you Patricia. I consider this high praise.
M~