Almond Tea Cakes

financier au creme

Almond Tea Cakes

1 1/4 cup flour
1 1/4 cup powdered sugar
1 cup ground almond meal
1/4 teaspoon salt
4 egg whites
6 ounces unsalted butter
1 teaspoon almond extract

1. Preheat oven to 400°F (200°C).
2. Begin by preparing a muffin or financier pan. If you are using a silicone pan, there is no need to grease. If you are using another sort of material, grease the pan with some soft butter.
3. Measure the flour, powdered sugar, almond meal, and salt into a large mixing bowl and stir together until completely mixed.
4. Make a well in the center of the dry ingredients, and add in the four egg whites. Use a wooden spoon to mix the ingredients into a smooth paste. This takes a little elbow grease.
5. Place the butter in a small, microwave proof bowl and melt in the microwave on high heat. Watch this carefully. Butter melts very quickly in the microwave and you should stop it half way through and give it a stir.
6. Add the butter to the batter along with the almond extract. Carefully stir the batter until all of the butter is incorporated and the batter is smooth.
7. Place several heaping tablespoons of batter into each mold. They should be about 3/4 of the way full if you are using a financier pan, and a little less if you are using a typically sized muffin pan.
8. Place the filled pan in the preheated oven and bake at 400°F (200°C) for 15 minutes. Lower the oven temperature to 350°F (180°C) and bake for five more minutes. Turn the oven off and leave the financiers in the closed oven for two more minutes. Remove from oven and allow to cool to warm before releasing from the pan.
*Makes 12 cakes.

Recipe Variations

Fillings: These cakes take especially will to having fillings added. Fill the molds half way, then add a tablespoon of jam, fruit or Nutella, before topping with another spoon full of batter.
Toppings: You can also top these with fruit or sliced almonds.
Chocolate: Personally I think this is going over board, but you can add in a handful of chocolate chips or chopped chocolate – for those who think dessert just isn’t complete without a little cacao.

Enjoy!

 

anyaflower218

Gallery

The Best Victorian Sponge Cake

sponge-cake

This is an easy recipe for those moments when only a sponge cake will do.  Sponge cakes are very versatile. They are a plain cake that can be customized with a variety of fillings and icings.

The Best Victorian Sponge Cake

Ingredients:

6 oz self-raising flour. *
6 oz sugar.
6 oz butter.
3 extra large eggs.

Method:

Prepare two 7 1/2″ cake tins, pre- heat oven to 325 F.

1. Cream the butter and sugar until fluffy and drops off spoon easily.

2. Beat in the eggs one at a time.

3. Fold in flour.

4. Divide batter between tins.

5. Bake for 25 minutes.

6. Leave in pans for a few minutes then place on a cooling rack until completely cold.

To make the butter cream beat together 4oz butter, 8oz icing sugar, 7tsp water and a few drops of vanilla extract.

Assemble the cake by placing strawberry jam and butter cream between the two cakes. Sprinkle the top with a light dusting of icing sugar and serve.

Note: If you don’t have self-raising flour, you can use a teaspoon of baking powder with 6 oz of all-purpose flour.

WW8

Pear Tarte

https://i2.wp.com/goodtoknow.media.ipcdigital.co.uk/111/00000811f/b860_orh412w625/pear-tarte-tatin.jpg

The Tarte Tatin is a typical French recipe that originated (perhaps unintentionally) in the 1880s and consists of fruit—usually apples—that is cooked in butter and sugar, and then baked with the crust…

In the original recipe the apples/pears were put in first then the dough was put on top This is an excerpt from History of the Tarte Tatin

“Take a good chunk of butter and knead it vigorously.  Spread it over the bottom of your copper dish, and cover generously with a layer of sugar. Cut up pippin or calvile apples, and place them carefully into your dish. Put as many layers as the dish will hold. Cover the apples with a thick layer of sugar. Separately, prepare a dough with flour, butter, and water. Roll it out as thinly as possible, about 1 millimeter [3/64″]. Cover the apples and trim the dough  around the dish. Cover with the lid which must not touch the dough. Bake as mentioned above. Once done, cover the tarte with a serving dish and flip it upside down. Eat warm”

Recipe from Delicious Recipes

Pear Tarte

Yields 1, 9 or 10-inch tart Ingredients Crust:

  •  1 stick cold butter, cubed
  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ cup plain, Greek yogurt

Filling:

  • 5-6 pears (bosc)
  • 1 ½ tablespoons lemon juice
  • 6 tablespoons butter
  • ¾ cup sugar, plus 2 tablespoons
  • 1 teaspoon candied ginger, minced
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Directions

  1. In a food processor, pulse together flour, sugar and salt.
  2. Slowly add in cold butter and pulse until mixture is crumbly and butter is the size of peas. Then add in yogurt and pulse until ball of dough forms.
  3. Turn out and roll into a flattened disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
  4. Peel and halve pears and place them in a large bowl. Sprinkle with lemon juice (to reduce browning) and 2 tablespoons sugar and toss to coat.
  5. In a large, oven-proof skillet over medium-high heat, melt 6 tablespoons butter (make sure butter evenly covers skillet) and evenly distribute ¾ cup sugar. Stir to incorporate and cook until sugar dissolves.
  6. Add pears and coat well with sauce. Continue cooking until sauce caramelizes and turn a dark, amber color. About 15 minutes.
  7. Preheat oven to 375º F.
  8. Carefully arrange pears so they’re cut-side up in skillet, rounded edges facing out, with as few gaps as possible. Sprinkle with cinnamon, nutmeg and candied ginger.
  9. Remove dough from fridge and turn out onto a lightly floured surface. Roll dough to a ¼-inch thickness that is approximately 1-inch larger than your skillet.
  10. Place skillet on a baking tray (to catch extra liquid) and place dough on top of pears. Use a fork to carefully tuck excess dough inside the edge of the skillet.
  11. Place tray in oven and bake for 30-35 minutes, or until crust is golden brown.
  12. Remove skillet from oven and let cool 5-10 minutes. Run knife along the edge of the skillet to loosen crust.
  13. Cover with a large Pyrex dish or serving plate and use both hands, and thick oven mitts, to flip the skillet over. It’s okay if some crust or pear sticks, carefully rearrange and let cool.
  14. Serve with ice cream or crème fraiche.

 

Enjoy!