|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.
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