Mini Almond Cakes


Inspired by French financiers, these small cakes are dense with the warm flavors of almond, orange zest, and butter. The grapes become a little jammy after baking, which complements the cakes’ richness.



  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup sugar
  • 2 large eggs, at room temperature
  • 1 cup almond flour
  • 1/4 cup all-purpose flour
  • Zest of 1 orange
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 18 black seedless grapes (3/4 cup)
  • 1 1/2 tablespoons sliced almonds
  • Crème fraîche (optional)

How to Make It

Step 1

Preheat oven to 400°. Generously butter and flour 9 cups (1/3-cup size) in a muffin pan (if possible, use a shiny rather than a dark pan). In a bowl with a mixer, beat butter and sugar until thoroughly combined and light. Add eggs and beat until incorporated, stopping to scrape down inside of bowl. Add almond and all-purpose flours, orange zest, vanilla, and salt and beat on low speed to combine.

Step 2

Divide batter among prepared muffin cups. Poke 1 grape into batter in each cup. Cut remaining grapes in half lengthwise; set 2 halves on batter in each cup. Sprinkle with sliced almonds.

Step 3

Bake until deep golden brown, 20 to 22 minutes, rotating pan halfway through. Let cool in pan on a rack at least 15 minutes. Loosen cakes from pan with a knife, set on small plates, and serve with a spoonful of crème fraîche if you like.

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