My F&W
quick save (...)
Almond Berry Cakes
© Matthew Hranek

Almond Berry Cakes

  • SERVINGS: 8
  • FAST

The almond flour, or almond meal, that gives these cakes their unique flavor is available at specialty food shops.

  1. 2 cups almond flour (7 ounces)
  2. 2 cups confectioners' sugar
  3. 2/3 cup all-purpose flour
  4. 1 stick (4 ounces) unsalted butter, softened
  5. 5 large eggs, at room temperature
  6. 2 tablespoons dark rum
  7. 2 cups fresh blueberries
  1. Preheat the oven to 350°. Grease eight shallow 4 1/2-inch ramekins or foil tart pans. Set them on 2 baking sheets. In a bowl, sift the almond flour with the confectioners' sugar and all-purpose flour.
  2. In a large bowl, beat the butter until creamy. On low speed, gradually beat in half of the dry ingredients. Beat in 1 egg, then beat in one-fifth of the remaining dry ingredients; repeat until all the eggs and dry ingredients are incorporated. Add the rum and beat at medium speed for 2 minutes. Spoon the batter into the prepared ramekins, spreading it evenly. Sprinkle the berries on top.
  3. Bake the cakes in the upper and lower thirds of the oven for about 30 minutes, or until golden and firm. Let the cakes cool slightly. Unmold and serve warm or at room temperature.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.