Tag Archives: Almond cake

Fruity cakes

As you probably remember from the last post, I have used my yummy fruit tagine , which I had made the day before, as a filling to cakes. They proved really moist and gorgeous and work well in bite size. In fact, these little buggers are very addictive! Since it’s Valentine’s day soon, I have used heart shape silicone moulds for some of the cakes. In the original recipe, there was the addition of raisins soaked in rum. I omitted them since there are a lot of fruits in the tagine and I thought it wasn’t necessary (but I added a little bit of rum though!).

Source: Nuage de farine

Ingredients

170g softened butter
140g sugar
60g ground almond
2 eggs (~ 100g)
2 egg yolks (~ 35g)
25g milk
75g cream
5g rum
110g flour (I put 130g as my batter was too liquid)
90g fruit tagine (you’ll have plenty leftover for other use!)

Method

  1. Preheat the oven at 180C
  2. Place the butter in the TM bowl and mix 30sec/speed 4.
  3. Add the butterfly whisk on the blades.
  4. Add the sugar and ground almond and mix 30 sec/speed 3.
  5. Add the eggs + egg yolks and mix 30 sec/speed 3.
  6. Add the milk, cream, rum and mix 30 sec/speed 4
  7. Scrape down the side of the bowl and mix 15 sec/speed 4.
  8. Add the flour and mix 25 sec/speed 4.
  9. Scrape down the side and mix for 10 sec/speed 4. The batter should be a little liquid.
  10. Place a small dollop of fruit tagine in the bottom (if your mould is for an upside-down presentation, otherwise, place the dollop on top of the batter) of each individual  mould and delicately pour the batter on top.
  11. Cook 10 to 15 minutes (more if the moulds are big, mine were bite size and 15 minutes was still a little undercooked but I had my oven at 170C). If the cakes are too light in colour, add a further 5 minutes and watch. Use a skewer to check it’s cooked through.