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Associate.com - Share Your Recipe!

Recipe Name: Almond Cakes With Fresh Fruit Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
18 Tablespoon(s) 2 1/4 sticks unsalted
butter room temperature
3/4 Cup(s) Plus 2 tablespoons
Granulated Sugar
1 Egg
2 Egg yolks
1 Tablespoon(s) Freshly squeezed lemon juice
plus zest of 1 lemon
1 1/2 Teaspoon(s) Pure vanilla extract
1 3/4 Cup(s) All-Purpose Flour
1/3 Cup(s) Finely ground blanched
almonds 1 ounce
2 Cup(s) Assorted summer fruit such
as strawberries
raspberries blueberries
peaches and figs
Confectioners' sugar for, Confectioners' sugar for
Dusting
4 Sprigs mint for garnish
optional
Directions:
Heat oven to 325. Butter eight 3 1/2 x 1 1/2 inch brioche molds; set
aside. In electric mixer, combine butter and 3/4 cup granulated sugar;
beat on medium until fluffy, about 5 minutes. Beat in whole egg and
yolks until combined. Beat in lemon zest and vanilla until combined.
Add flour and almonds; combine. Spoon batter into prepared molds,
banging bottoms to compact batter. Bake 20 to 25 minutes. Reduce heat
to 300; bake until golden, 5 to 10 minutes. Let cool on a wire rack.
Slice fruit into bite-size pieces, and toss with remaining 2
tablespoons granulated sugar and lemon juice. Let fruit stand 5 to 10
minutes. Dust cakes with confectioners' sugar. Serve with fruit and
garnish with mint. If you prefer, bake in a nine inch cake pan for 45
minutes. Recipe by: MARTHA STEWART LIVING Posted to MC-Recipe Digest
by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar 28, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 975
Calories From Fat: 699
Total Fat: 79.5g
Cholesterol: 337.1mg
Sodium: 35.5mg
Potassium: 430mg
Carbohydrates: 59g
Fiber: 5.8g
Sugar: 10.9g
Protein: 10.8g


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