I love making things that have been reduced to two servings, which is often the perfect amount. These days, I prefer NOT having lots of leftover dessert, so I’m always looking for mini versions of my favorite recipes. This almond cake comes from the 2009 ed…
What you'll need
Ingredients
1 cup (4 ounces) slivered almonds, toasted* (or use Bob’s Red Mill finely ground Almond Meal/Flour)
7 tablespoons (3 ounces) sugar
1/8 teaspoon salt
¼ cup (1 ounce) cake flour
¼ teaspoon baking powder
2 tablespoons unsalted butter, softened
1 large egg, at room temperature
2 tablespoons milk, at room temperature
The method
Directions
01
Confectioners’ sugar, for dusting
02
Mixed berries, for garnish
03
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease two 4 ½-inch springform pans.
04
Process the toasted almonds, 2 tablespoons of the sugar, and the salt in a food processor until very finely ground with a texture that resembles flour, about 15 seconds. Add the flour and baking powder and pulse to incorporate, about 5 pulses; set aside.
05
Using an electric mixer, cream the butter and remaining 5 tablespoons of sugar until light and fluffy, 3 to 4 minutes. Beat in the egg until combines. Reduce the mixer to low speed and add the ground almond mixture and beat until just incorporated. Add the milk and beat until just incorporated, 15-30 seconds.
06
Transfer the batter to the prepared pans and smooth the top. Bake until the cake is puffed and golden on top and a toothpick inserted comes out clean, 25 to 30 minutes, rotating the pan halfway through the baking time.
07
Let the cake cool in the pan on a wire rack for 10 minutes, then remove the sides of the pan and let the cake cool slightly, about 30 minutes. Slide cakes onto serving plates and dust with confectioners’ sugar. Serve warm on its own, or with berries and cream.
08
To Store: Remove the cake pan bottom and wrap the fully cooled cake tightly in plastic wrap. Store the cakes at room temperature for up to 5 days, or freeze for up to 1 month. (If frozen, let the cake thaw completely at room temperature, 2 to 4 hours.) To warm the cake, unwrap it and place on a baking sheet in a 350-degree oven for 10 to 15 minutes.
09
* To toast almonds: Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 6 minutes (do not over toast); let cool completely.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Individual Italian Almond Cakes
Prep
Cook
Yield
I love making things that have been reduced to two servings, which is often the perfect amount. These days, I prefer NOT having lots of leftover dessert, so I’m always looking for mini versions of my favorite recipes. This almond cake comes from the 2009 ed…
Ingredients
1 cup (4 ounces) slivered almonds, toasted* (or use Bob’s Red Mill finely ground Almond Meal/Flour)
7 tablespoons (3 ounces) sugar
1/8 teaspoon salt
¼ cup (1 ounce) cake flour
¼ teaspoon baking powder
2 tablespoons unsalted butter, softened
1 large egg, at room temperature
2 tablespoons milk, at room temperature
Cook Like James · The method
Directions
1
Confectioners’ sugar, for dusting
2
Mixed berries, for garnish
3
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease two 4 ½-inch springform pans.
4
Process the toasted almonds, 2 tablespoons of the sugar, and the salt in a food processor until very finely ground with a texture that resembles flour, about 15 seconds. Add the flour and baking powder and pulse to incorporate, about 5 pulses; set aside.
5
Using an electric mixer, cream the butter and remaining 5 tablespoons of sugar until light and fluffy, 3 to 4 minutes. Beat in the egg until combines. Reduce the mixer to low speed and add the ground almond mixture and beat until just incorporated. Add the milk and beat until just incorporated, 15-30 seconds.
6
Transfer the batter to the prepared pans and smooth the top. Bake until the cake is puffed and golden on top and a toothpick inserted comes out clean, 25 to 30 minutes, rotating the pan halfway through the baking time.
7
Let the cake cool in the pan on a wire rack for 10 minutes, then remove the sides of the pan and let the cake cool slightly, about 30 minutes. Slide cakes onto serving plates and dust with confectioners’ sugar. Serve warm on its own, or with berries and cream.
8
To Store: Remove the cake pan bottom and wrap the fully cooled cake tightly in plastic wrap. Store the cakes at room temperature for up to 5 days, or freeze for up to 1 month. (If frozen, let the cake thaw completely at room temperature, 2 to 4 hours.) To warm the cake, unwrap it and place on a baking sheet in a 350-degree oven for 10 to 15 minutes.
9
* To toast almonds: Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 6 minutes (do not over toast); let cool completely.
Cook Like James
Individual Italian Almond Cakes
Prep
Cook
Yield
I love making things that have been reduced to two servings, which is often the perfect amount. These days, I prefer NOT having lots of leftover dessert, so I’m always looking for mini versions of my favorite recipes. This almond cake comes from the 2009 ed…
Ingredients
1 cup (4 ounces) slivered almonds, toasted* (or use Bob’s Red Mill finely ground Almond Meal/Flour)
7 tablespoons (3 ounces) sugar
1/8 teaspoon salt
¼ cup (1 ounce) cake flour
¼ teaspoon baking powder
2 tablespoons unsalted butter, softened
1 large egg, at room temperature
2 tablespoons milk, at room temperature
Directions
1
Confectioners’ sugar, for dusting
2
Mixed berries, for garnish
3
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease two 4 ½-inch springform pans.
4
Process the toasted almonds, 2 tablespoons of the sugar, and the salt in a food processor until very finely ground with a texture that resembles flour, about 15 seconds. Add the flour and baking powder and pulse to incorporate, about 5 pulses; set aside.
5
Using an electric mixer, cream the butter and remaining 5 tablespoons of sugar until light and fluffy, 3 to 4 minutes. Beat in the egg until combines. Reduce the mixer to low speed and add the ground almond mixture and beat until just incorporated. Add the milk and beat until just incorporated, 15-30 seconds.
6
Transfer the batter to the prepared pans and smooth the top. Bake until the cake is puffed and golden on top and a toothpick inserted comes out clean, 25 to 30 minutes, rotating the pan halfway through the baking time.
7
Let the cake cool in the pan on a wire rack for 10 minutes, then remove the sides of the pan and let the cake cool slightly, about 30 minutes. Slide cakes onto serving plates and dust with confectioners’ sugar. Serve warm on its own, or with berries and cream.
8
To Store: Remove the cake pan bottom and wrap the fully cooled cake tightly in plastic wrap. Store the cakes at room temperature for up to 5 days, or freeze for up to 1 month. (If frozen, let the cake thaw completely at room temperature, 2 to 4 hours.) To warm the cake, unwrap it and place on a baking sheet in a 350-degree oven for 10 to 15 minutes.
9
* To toast almonds: Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 6 minutes (do not over toast); let cool completely.
