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Gallery Almond Cakes with Fresh Fruit Credit: James Merrell Recipe Summary Servings: 4

Ingredients For the Garnish 2 cups assorted summer fruit, such as strawberries, raspberries, blueberries, peaches, and figs Confectioners’ sugar, for dusting 4 sprigs mint, optional For the Batter 18 tablespoons (2 1/4 sticks) unsalted butter, room temperature 3/4 cup plus 2 tablespoons granulated sugar 1 large egg 2 large egg yolks 1 tablespoon freshly squeezed lemon juice, plus zest of 1 lemon 1 1/2 teaspoons pure vanilla extract 1 3/4 cups all-purpose flour 1/3 cup finely ground blanched almonds (1 ounce)

Cook’s Notes If you prefer, bake this cake in a 9-inch cake pan for 45 minutes.

Gallery Almond Cakes with Fresh Fruit Credit: James Merrell

Recipe Summary Servings: 4

Almond Cakes with Fresh Fruit      Credit: James Merrell

Almond Cakes with Fresh Fruit

Credit: James Merrell

Almond Cakes with Fresh Fruit

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 cups assorted summer fruit, such as strawberries, raspberries, blueberries, peaches, and figs Confectioners’ sugar, for dusting 4 sprigs mint, optional

  • 18 tablespoons (2 1/4 sticks) unsalted butter, room temperature 3/4 cup plus 2 tablespoons granulated sugar 1 large egg 2 large egg yolks 1 tablespoon freshly squeezed lemon juice, plus zest of 1 lemon 1 1/2 teaspoons pure vanilla extract 1 3/4 cups all-purpose flour 1/3 cup finely ground blanched almonds (1 ounce)

Directions

Heat oven to 325 degrees. Butter eight 3 1/2-by-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 degrees; bake until golden, 5 to 10 minutes. Let cool on a wire rack.

  • Step 1 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.

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.

Cook’s Notes If you prefer, bake this cake in a 9-inch cake pan for 45 minutes.

Cook’s Notes

If you prefer, bake this cake in a 9-inch cake pan for 45 minutes.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Almond Cakes with Fresh Fruit

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Almond Cakes with Fresh Fruit

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest