|Total Time||45 minutes|
These buttery tea cakes are a French classic. Sara Perry has a version here on Culinate. David Lebovitz likes his topped with fresh blackberries, while Martha Stewart suggests using fresh puréed raspberries.
Because almonds are a stone fruit, I like to top these cakes with the nuts’ summertime relatives: fresh apricots, peaches, nectarines, plums, or cherries. Out of season, you can use frozen fruit or even jam instead.
|8||Tbsp. (1 stick) unsalted butter, plus extra for greasing the pan|
|1||cup almond meal (see Note)|
|½||cup unbleached all-purpose flour|
|⅓||cup granulated sugar|
|⅓||cup confectioners’ sugar|
|5||large egg whites|
|½||tsp. almond extract|
|1||generous cup fresh stone fruit, such as apricots, peaches, nectarines, plums, or cherries, diced (about 1 large peach, or 3 Italian prune plums)|
If you can’t find almond meal at the grocery store, buy sliced blanched almonds instead. Toast them lightly in a skillet, then put them in a food processor and grind them into a fine meal.
Don’t be tempted to use frozen fruit or berries in these cakes; the fruit’s colder temperature will significantly lengthen the baking time.
This content is from the Culinate Kitchen collection.
Writing about flavor can challenge even the most practiced wordsmiths.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child