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.