Small Almond Cakes
Small Almond Cakes
Ingredients
- 1 1/2 cups (375 ml) ground almonds
- 1 cup (250 ml) unbleached all-purpose flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 3/4 cup (180 ml) unsalted butter, softened
- 1 1/4 cups (310 ml) sugar
- 4 eggs
- 2 tablespoons (30 ml) almond liqueur (Amaretto)
- 1/2 cup (125 ml) 10% plain yogurt
- Icing sugar, for dusting
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously brush 12 muffin or 18 small 75-ml (1/3-cup) capacity fancy cakes cups with butter.
- In a bowl, combine the ground almonds, flour, and baking powder. Set aside.
- In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until the batter is smooth. On low speed, add the dry ingredients alternately with the almond liqueur and yogurt until the batter is smooth.
- Fill the cups up three-quarter. Bake for about 20 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan. Unmould and dust with icing sugar. Makes 12 to 18 cakes.
Small Almond Cakes