Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Flower almond cakes served with almond custard

on 06/12/2009

Delightful flower almond cakes

I love making these flower individualised almond cakes. They look pretty & they are so delicious & festive!

They are great on their own but a home-made almond custard complements the flavours in the cakes. Try this combination, you will see,…

Yum!

Print me!
Recipe: For 5 larger individual sized flower cakes
Ingredients:
** For the almond cakes:
60 gr of lightly salted butter, softened
75 gr of whole , skinned, roasted almonds, pulverized in a food processor
60 gr of organic flour, sieved
0.75 teaspoon of baking powder, sieved
100 gr of raw cane sugar
1 egg, beaten
0.5 teaspoon of vanilla extract/ I used home-made
1 teaspoon of Limoncello / I used home-made Limoncello, or up to 1 tablespoon if you prefer!
60 ml of unsweetened almond milk
** For the almond custard: ( for 3 to 4 portions )
45 gr of unsweetened almond powder
225 ml of semi skimmed milk
50 gr of fine, white sugar
2 egg yolks, beaten loose
Method:
** For the almond cakes:
1. Preheat the oven to 190° C (a normal oven ) & 170°C ( a fan oven ) for 10 minutes. I used a fan oven. For a normal oven : 374 F & for a fan oven: 338 F.
2. In a large bowl mix carefully the pulverized almonds, sifted flour & sifted baking powder together with a metal spoon because you don’t want the air to go away.
3. In the fitted bowl of your Kenwood, place the butter & the sugar. With the K-paddle, mix until creamy. Add the beaten egg & mix well for about 4 to 7 minutes until the batter is thick & airy. Scrape the sides of the bowl until it all is well emulsified.
4. Now, add the vanilla extract & the Limoncello. I used 1 teaspoon because it adds flavour but you don’t taste it! Add up to 1 tablespoon if you like. Mix well. Then, add the mixed flours & almonds & mix well. Finally, add the almond milk & mix thoroughly until it is all smoothly.
5. Place your flower silicone mats onto a silpat on an oven rack, for stability. Fill the silicone flower mats with 3/4 th of the filling. You don’t have to grease them!
Push the first batter well into the bottom of the holes.
6. Place into the center of the oven & bake for about 20 to 25 minutes. After 20 minutes, check if they are ready with a smaller pin. If not, bake for another 5 minutes. If ready, take the oven rack out of the oven & lift the flower silicone mat onto a wire rack. Let the cakes sit into the mats for about 10 to 20 minutes. They will come out easier, turn them over, they won’t break they will shine on top. That’s typical of silicon baking! You will see the flower pattern. Leave to cool down completely on a wire rack. When completely cold, store in a cake box.
** For the almond custard sauce:
You can keep the sauce up to 2 days covered in the fridge.
If you want a real thick sauce , you can use half cream & half milk. But I didn’t want to! It is good as it is!
1. Take a medium cooking pot, add the almonds powder, milk, sugar & the 2 beaten egg yolks.
Whisk everything together on a low heat until the sauce begins to thicken. The sauce has to thicken but the sauce mustn’t cook!!! With me, that happened after 10 to 15 minutes. Adjust the heat if you have to. Whisk nearly all the time. The sauce is ready when it has thickened.
2. How to now when it is ready???
You can place a spoon in the sauce, rub with your finger at the back of the spoon & the line that you have made must stay all the time. Then you know that your sauce has thickened enough.
3. Sieve the sauce so that the almond meal stays behind. Use the sauce or let it cool down completely. Place topped with a lid into the fridge. You can keep it up to 2 days. Serve warm or cold.

Making the almond sauce: whisking on a low heat

Thickening the sauce

With a clean finger, make a stripe all along the back of the spoon,if the strip is like this, it is right

sieving the sauce well

Your sauce is ready to enjoy!
You might like:
1. Ginger spiced pumpkin muffins
2. Wholemeal spelt chocolate & ricotta muffins
3. Gluten-Free & Sugar-Free almond butter & banana mini muffins with dark chocolate chips
4. Gluten-Free & Egg-Free speculaas spiced apple muffins
5. Wholemeal spelt banana & coconut muffins
6. Wholemeal spelt blueberry muffins
7. Cranberry & pecans orange muffins
8. Rhubarb & almond muffins with cinnamon & nutmeg
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95 responses to “Flower almond cakes served with almond custard

  1. These looks so festive!

  2. Claudia says:

    This is totally delectable. I cannot get some of the ingredients here – or I can but I need to drive a ways – and these days – no time. I do make something similar around Easter. Now, if I could find the almond milk…. I am tasting the photo.

  3. Koko says:

    WHOA! These look so yummy! I love the addition of the limoncello. These sound soooo festive and wonderful!!!

  4. Sophie, This sounds amazing! I think your custard is a wonderful addition. I definitely will be trying them both. Many thanks

  5. Elra says:

    Cake sounds wonderful, but really get in to me is your almond custard. Sounds really irresistible.

  6. Olive says:

    these mini cakes are really pretty..I love individual desserts too :) I just can't find any almond milk or powder where I live, I usually just use almond essence,which probably doesn't come close to how your mini cakes taste like..Thanks for sharing your recipe, Sophie! :)

  7. Sophie, I bet these cakes are delicious, but they are so pretty, I'd hate to consume them.

  8. What gorgeous little almond cakes. They look delicious–I love that touch of limoncello, Sophie! The almond custard sauce sounds amazing. So festive!

  9. Olive says:

    Hi again Sophie :) I forgot to tell you that I have an award for you to pick up over at my site…I'm so forgetful…

  10. Olga says:

    what pretty molds! wonder if you can use them to make soaps

  11. Cynthia says:

    I love those molds too!

  12. Ellie says:

    The flower molds are so pretty! I bet they taste really good too :)

  13. Paz says:

    Your cakes look divine. I'd like one, right now. ;-)Have a great week.Paz

  14. Trissa says:

    Hi Sophie – I love the flower molds – they are really adorable!

  15. El says:

    What lovely cakes…so simple and elegant. I might try them with my leftover lemon curd.

  16. Alexa says:

    Almond pastries were always a favorite growing up. These look so delectable and enticing.I love the addition of the custard with it.

  17. These are super pretty and delicious with almond flavor! A perfect treat for the holidays!

  18. zurin says:

    They look so moist and yummy. pretty too.The custard would really be good with it im sure. Oh Yummy YUM YUM.:)

  19. Almond custard sauce? Sounds amazingly delicious. Perfect little cakes for christmas.

  20. They're so cute!!!

  21. Junglefrog says:

    I love your little moulds Sophie! They look great and delicious too!

  22. oh these look fab and so pretty

  23. I evidently need one of those flower trays – gorgeous! (and I love anything with almonds – from the first picture I thought you'd made the flower shape with flaked almonds, too!)

  24. This looks SO delicious with that custard and so cute as individual portions…I will have a go at this recipe this weekend…it looks perfect for theseason!ronelle

  25. Velva says:

    Sophie, your almond cakes looks absolutely deliicous. I really enjoy the flavor of almond and with the addition of the custard sauce….Well, that is just over the top! Wow.

  26. Anna says:

    It looks very yummy, I absolutely love almonds.

  27. Jamie says:

    They are so pretty and they look delicious served with that sauce. Really a perfect dessert or tea time treat!

  28. They are so cute! I love the pattern. Looks tasty!

  29. Debbie says:

    Sophie they look delicious! That is exactly my kind of dessert! Just yummy!

  30. Barbara says:

    This looks fabulous, Sophie! The almond custard sauce is rather like creme anglaise- which I adore. We'll be trying this one!

  31. Almond custard sounds lovely, a nice twist! I remember you told me about your favorite silicon cookie mould, now I see them! For me, I have not got into cookies/ cake baking mood yet.

  32. Judy says:

    What a lovely dessert!. I see you are using your limoncello.

  33. Juliana says:

    Sophie, these almond cakes look absolutely delicious with almond custard, I am sure I'd love it :-)

  34. Jacqueline says:

    Cakes and custard, mmmmmm yes please!

  35. Jeannie says:

    Hi sophie…I was led here by Olive through her award list. Agreed with her you have a wonderful blog. Will be visiting to read whenever I can. Nice to meet you.:)

  36. Happy cook says:

    They look beautiful. I have a mini budnt pans, must try this.

  37. You are really feeling the festive mood, Sophie! These individual cakes are so very pretty, and you photographed them beautifully! I love them. I love this post very much!

  38. Grace says:

    oh sophie, these are so pretty! even without the custard they're lovely, but that almond-y goodness adds so much. bravo!

  39. Wow, those are absolute beauties. I hope you saved one for me!

  40. Very pretty and festive! It reminds me of our maamoul that are made for religious holidays and Christmas. Great idea to serve with the sauce!

  41. De petits gâteaux qui me plaisent beaucoup.Je note la recette.A bientôt.

  42. These sound yummy, and look so pretty! What a great presentation!

  43. This is beautiful! and the almond custard…yum!

  44. lisa says:

    The custard looks delicious! These are lovely-looking cakes.

  45. Reeni♥ says:

    These look absolutely scrumptious Sophie! I love the custard!

  46. spiceandmore says:

    Gorgeous! Too pretty to eat… :)

  47. Hannah says:

    Lovely little cakes! That design on top is just so pretty. :)

  48. Joyce says:

    Oh my almond but this sounds wonderful:)Joyce

  49. Margaret says:

    They are very pretty moulds you have there Sophie – I have never come across these before.

  50. The flower cakes are so beautiful!

  51. Valérie says:

    They look very pretty, perfect for the holidays!

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  53. Kerstin says:

    What lovely almond cakes – they sound amazing!

  54. pierre says:

    i love these biscuits and the custard with it Miam as we say in french !! cheers from Paris Pierre

  55. Kat says:

    these sound divine. Especially the custard. Yum yum.

  56. Christine says:

    What beautiful and delicious looking little desserts. I love creme anglaise and your almond version is a knock-out!!

  57. They look so delicious Sophie! Great job as always! :D

  58. Ricardo says:

    Those look amazing, and the custard just the perfect touch to a lovely dessert, I really enjoyed reading this one. Rico

  59. Daily Spud says:

    Those are indeed pretty and very festive. I love all things almond, so the almond custard along with the almond cake would be right up my street!

  60. So darling and I bet they are yummy!

  61. MaryMoh says:

    These cupcakes look very delicious. I haven't tried any almond cakes yet. I would love to make these someday. The sauce looks very good to go with the cupcakes. Thanks for sharing.

  62. The flower molds are very beautiful! So are the cakes!

  63. pinkstripes says:

    Sounds like a great cake. Love the molds!

  64. Esme says:

    I am eating applesauce and cottage cheese for breakfast and I see your oatmeal.YUMM

  65. Isabelle says:

    Trop mignons tes petits gâteaux Sophie et j'avoue que ta crème à l'amande m'intéresse énormément:)) Merci du partage!

  66. Sophie,Those cakes look absolutely GORGEOUS! A happy belated New Year to you as well, I think I may have to try these! :)

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