Honey-Almond Cakes With Pineapple Zabaglione
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
For cakes: Preheat oven to 325°F
2
Butter six 3/4-cup custard cups or ramekins
3
Blend almond paste and sugar in processor until well blended
4
Using electric mixer, beat butter in medium bowl until smooth
5
Beat in almond paste mixture, then honey and Tuaca
6
Add eggs 1 at a time, blending well between additions
7
Whisk flour and salt in small bowl; mix into almond paste mixture
8
Divide batter among prepared cups
9
Bake until golden brown and tester inserted into center comes out clean, about 35 minutes
10
Cool slightly in cups
11
(Can be made 6 hours ahead
12
Let stand at room temperature
13
Rewarm in 325°F oven for 10 minutes, if desired
14
) Preheat oven to 325°F
15
Butter six 3/4-cup custard cups or ramekins
16
Blend almond paste and sugar in processor until well blended
17
Using electric mixer, beat butter in medium bowl until smooth
18
Beat in almond paste mixture, then honey and Tuaca
19
Add eggs 1 at a time, blending well between additions
20
Whisk flour and salt in small bowl; mix into almond paste mixture
21
Divide batter among prepared cups
22
Bake until golden brown and tester inserted into center comes out clean, about 35 minutes
23
Cool slightly in cups
24
(Can be made 6 hours ahead
25
Let stand at room temperature
26
Rewarm in 325°F oven for 10 minutes, if desired
27
) For zabaglione: Whisk first 3 ingredients in medium bowl set over pan of barely simmering water until very thick, whisking constantly, about 7 minutes
28
Pour warm zabaglione over warm or room-temperature cakes, sprinkle with toasted almonds, and serve
29
Whisk first 3 ingredients in medium bowl set over pan of barely simmering water until very thick, whisking constantly, about 7 minutes
30
Pour warm zabaglione over warm or room-temperature cakes, sprinkle with toasted almonds, and serve
31
*Available in the baking-products section of most supermarkets and at specialty foods stores
32
**A citrusy, vanilla-flavored Italian liqueur; available at specialty liquor stores
33
*Available in the baking-products section of most supermarkets and at specialty foods stores
34
**A citrusy, vanilla-flavored Italian liqueur; available at specialty liquor stores