• Najwa Kronfel

Mini almond cake

I love to have these almond cakes around tea time. They are nutty and I love to bump into little pieces of almonds and the lemon zest adds a nice freshness to it. They also make great gifts. I normally have cake boxes handy, specially close to the Holidays or special occasion. They are easy to make, last a few days and people appreciate homemade goods.


1/2 cup whole unblanched almonds

1/2 cup all-purpose flour

1/2 sugar

1/2 teaspoon Baking powder

2 large eggs

6 tablespoons unsalted butter, melted

4 tablespoons dark rum

1 tablespoon of lemon zest

Preheat the oven to 350 F.

Lightly grease muffin cups or line with paper liners. Combine the almonds, flour, sugar, and baking powder in a food processor. Pulse the machine until the almonds are finely ground. In a medium bowl, whisk together the eggs, melted butter dark rum and lemon zest. Add the almond mixture and whisk lightly to combined. Pour the batter into lined muffin cups and bake for 15 minutes, or until golden brown.

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