Posted in Recipes

Flower almond cakes served with almond custard

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!
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!

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

95 thoughts on “Flower almond cakes served with almond custard

  1. 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.

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

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

  4. 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! 🙂

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

  6. 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…

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

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

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

  10. 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!)

  11. 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

  12. 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.

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

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

  15. 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.:)

  16. 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!

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

  18. 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!

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

  21. 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!

  22. 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.

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

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