Almond & Fruit Cakes

Name: Almond & Fruit Cakes
Yield: Makes 22 small cakes
Cuisine: French
Ingredients: 20 g (¾ oz) pistachios; 16 raspberries cut in half; 20 g (¾ oz) almond batons lightly roasted; 2 plums cut in half stoned and thinly sliced; 20 g (¾ oz) hazelnuts lightly roasted and chopped; 40 g (1½ oz) egg whites (about 2 eggs); 40 g (1½ oz) egg whites (about 2 eggs); 50 g (1¾ oz) Fruit Purée made with apricots; 50 g (1¾ oz) Fruit Purée made with apricots; 40 g (1½ oz) honey; 200 g (7 oz) whole eggs (about 4 eggs) beaten; 200 g (7 oz) whole eggs (about 4 eggs) beaten; 16 cherries cut in half and stoned; 200 g (7 oz/1 cup) caster (superfine) sugar; 200 g (7 oz/1¾ cups) ground almonds; 100 g (3½ oz/1 scant stick) unsalted butter

Preparation info

Makes
22
small cakes

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

These are a real favourite of mine. They are one of the first things we made in the Richmond shop and are still popular today.

Ingredients

100 g (3½ oz/1 scant stick) unsalted butter
200

Europe
France
Gluten-free
Vegetarian
Cake
Mediterranean

Method

Put the butter in a saucepan and melt over a gentle heat.
Put the ground almonds, sugar and egg whites in a bowl and beat to a paste. This can also be mixed in the bowl of an electric mixer fitted with a paddle attachment.
Gradually add in the apricot purée and honey and beat until you have a smooth paste. Gradually mix in the whole eggs and lastly the