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Baby Cakes Makes 6 individual cakes or 1 (8½- x 4½-inch / 21.2- x 11.2-cm) loaf We used to make these exquisite little cakes in the café. Baby cakes are at their best when baked in 3-inch (7.5-cm) high timbale cups, which produce individual portions with ta Ingredients 7¼ oz. (208 g) almond paste, not marzipan (see Cooks Tip) ¾ cup (180 mL) granulated sugar T cup (160 mL) cold unsalted butter, cut into cubes 3 extra-large eggs ¼ tsp. (1.2 mL) orange oil or orange extract T cup (160 mL) all-purpose flour ¼ tsp. (1.2 mL) baking powder ¼ tsp. (1.2 mL) kosher salt 1 oz. (28 g) candied ginger, finely chopped unsalted butter, to grease timbale cups Instructions Preheat the oven to 325ºF (165ºC). Break the almond paste into walnut-sized chunks and place in a food processor with the white sugar. Process until the almond paste has broken up and amalgamated with the sugar into a thick paste. Add the cold cubed butter and process until the mixture is light and creamy. In a small bowl, lightly whisk together the eggs and the orange oil. Slowly add the eggs to the almond paste mixture, while processing. Add the dry ingredients, including the ginger, to the batter and pulse until just combined. Pour the batter into greased and floured timbale cups or large muffin cups or into a well-greased and floured 8½- × 4½- inch (21.2- × 11.2-cm) loaf pan. Bake until golden: 25 minutes for the timbale cups, 55 to 65 minutes for the loaf pan, or until a cake tester inserted into the middle comes out clean. Cool in the pan for about 15 minutes before turning out onto a baking rack. Cooks Tip Almond paste contains fewer additives and less sugar than marzipan and is meant to be used in baking. It is available at specialty food and baking shops, and for order over the internet. A timbale cup is a small cylindrical mould used to shape sweet or savoury custards and rice mixtures. They are available at commercial or high-end cookware shops. You can use a muffin tin (the cakes will bake in about 20 to 25 minutes) but the look won't be as pleasing.
This recipe is from Linda Haynes, The More from ACE Bakery cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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