Amendoinhas / Little Almond Cakes

This morning, as I was getting ready for breakfast, I decided it was a good day to write down the recipe for my favorite breakfast recipe – an almod and apple oven pancake that I always improvise. Contrary to what I always do, I chose to do a sugary version, and distractedly ended up adding way too much sugar than intended. I hesitated: should I have an extra-sweet breakfast – just this once – or should I start over? I did start over, but couldn’t through away what I already had in the bowl, so I made up some petit-fours to bring to my parent’s for lunch.

And they turned out delicious. Sweet, but mall enough no to be over-the-top,  and very elegant and delicate. You have to try them!

Little almond cakes

  • 2 eggs
  • 1 cup almond meal
  • 2/3 cup of sugar
  • 160 ml milk (or soy milk)
  • 2 tablespoons melted butter
  • 24 whole almonds, skinned

Turn the oven to 200ºC and butter a 24 mini-muffin pan (or 24 individual mini-muffin tins).

Mix well all the ingredients — the dough should be kind of liquid.

With a serving spoon, divide the dough into the 24 tins and carefully place a whole almond on top.

Bake for about 20 minutes, until the cake is golden and the almond looks toasted and unmold the cakes onto a tray.


  • Beautiful picture and a very nice easy recipe. I will surely be making these for a get together with friends sometime. Love it! Thanks a bunch.

  • I have these in the oven and I’m scared. The batter was so liquid. No way would it have supported the weight of an almond!
    If they turn out well I will be amazed!

    • How did they turn out?

  • I tried, yummy, but they didnt rise like in your picture is an igredient missing.?

    • Sandy, they didn’t really rise much… just puffed a little bit on the top, but remained quite moist in the lower half. Maybe it’s a temperature thing, they seem to be quite fiddly. Anyway, nothing’s missing, that’s all I used.