Almond & Fig Cakelettes

Almond and Fig Cakelette

Almond & Fig Cakelettes
If you find delicious apple or pears use them instead of the figs.

Serves 8

1 tablespoon unsalted butter
1 recipe almond cake (see recipe)
16 figs
1/3 cup sliced almonds
Whipped cream or ice-cream Crème Fraiche Chantilly (see recipe)

1. Heat oven to 400˚F. Butter eight 3-inch ceramic quiche or crème brulée dishes, then fill half-way with frangipane.

2. Using a sharp paring knife, cut the figs in half from stem to blossom end. Place 4 halves on top of each tart, pressing down into the batter lightly.

3. Place the sliced almonds over the frangipane. Place the tartlet pans on a sheet pan then place in the oven in the lower 1/3. Reduce the heat to 375 degrees and bake until the frangipane is set, about 20 minutes. You can insert a toothpick into the center and if it comes out dry it is done. Place the tart pans on a wire rack and cool for 10 minutes.

4. Place on small dessert plates and serve warm or at room temperature, with whipped cream or ice cream.

Almond Cake

1 cup (2 sticks) unsalted butter, softened
1 cup sugar
2 cups almond flour/meal
5 large eggs, at room temperature
1/2 tablespoon vanilla extract
1 teaspoon grated lemon zest
2 tablespoons cognac
1/4 cup plus ½ tablespoon all-purpose flour*

1. Combine the butter, sugar and almond flour in the bowl of an electric mixer using the paddle attachment on medium speed just until smooth.

2. Add the eggs, one at a time, scraping down the sides of the bowl after each egg is added.

3. Stir in the vanilla, lemon zest, and cognac. Stir in the all-purpose flour until just combined on low speed. Use immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for 2 months.

NB: If you can’t find almond flour or almond meal you can make your own. Grind blanched almonds until fine in a food processor. You can use an all-purpose flour substitute like Cup4Cup to make it gluten-free. Or just use all almond flour

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Copyright © Julie Logue Riordan, Cooking with Julie