Top | The Tea Deck
Petite French Almond Cakes
(recipe, Sara Perry)
These golden sweets look like a cookie, but are tender like a cake, delicately reminiscent of another French teatime treat, the madeleine cookie. A Gunpowder green tea would be an ideal accompaniment. Look for almond meal at specialty food markets.
- 1 cup almond meal
- ½ cup plus 2 tablespoons all-purpose flour
- ¾ cup egg whites (from 5 to 6 large eggs), at room temperature
- 1 cup sugar
- 1 Tbsp. honey, at room temperature or slightly warm
- ⅓ cup plus 1 teaspoon unsalted butter, melted and cooled
- Whisk together the almond meal and flour until blended.
- In a stand mixer on medium speed, whisk the egg whites. When the whites change from loose to slightly loose foam, add the sugar in a steady sprinkle, over 4 to 6 minutes. The whites will be glossy and moist.
- Sift the flour mixture over the egg whites in 3 or 4 portions. Gently fold each addition before adding the next.
- Fold in the honey, followed by the butter. The batter should be glossy, light, and smooth. Cover with plastic wrap; let rest at room temperature for 30 minutes.
- Preheat the oven to 425 degrees. Brush the cups of a mini-cupcake tin with additional melted butter. Sift all-purpose flour over the molds to coat them, invert, and tap several times to shake out excess.
- Spoon the batter into the molds, filling them three-quarters full. Bake until golden-brown, 8 to 10 minutes. Cool on a wire rack for 5 minutes before unmolding. The cakes are best enjoyed the day they are baked.