Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

ALMOND PUFFCAKES

Related Nigella Recipes

There are no related recipes yet.

Related Community Recipes

There are no related community recipes yet.

Serves: Makes 12 puffcakes

Print
  • Vegetarian
What does this mean?

This is a light version of miniature bakewell tarts. It's an old family recipe and hence measurements are Imperial and baking time is a bit of a guess, but they're gorgeous!

1 ounce = 28g

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

for the pastry

  • 4 oz all-purpose flour
  • 1 pinch of salt
  • 1 teaspoon superfine sugar
  • 3 oz fridge cold butter
  • 1 egg yolk (keep white for filling)
  • 1 teaspoon cold water

for the almond filling

  • 2 egg whites
  • 5 oz superfine sugar
  • 4 oz almond meal
  • 1 oz all-purpose flour
  • 4 drops almond essence
  • 1 raspberry jam
  • 1 packet slivered almonds

Method

You will need a cupcake tray, either well buttered and dusted with flour, or use a silicone tray which is very useful.

  1. Preheat the oven to (I'd say) 200 C or gas mark 6.
  2. Make the pastry by mixing the flour, salt and sugar, and rubbing or whizzing in the cold diced butter to achieve a crumb consistency. Mix the egg yolk and tsp of cold water and add to combine. You may need a little more water but be cautious. When pastry comes together, wrap it in cling film and rest it for 20 min in the fridge.
  3. Roll out thinly on a floured surface and cut 12 discs to sit gently into the tart indents in your prepared tray. The amount of pastry may seem skimpy but it will be enough! Cover with a tea towel and put back in fridge while you prepare the filling.
  4. Lightly beat the egg whites a little and mix in the other ingredients, adding a drop more almond essence if you really like it. You will have a thick frangipane paste.
  5. Drop half teaspoons of jam into each pastry case and put a little dollop of the almond mixture on top, dividing it between the 12 tarts. Don't worry about neatness or about covering the jam perfectly, as the filling will rise and spread in the oven.
  6. Sprinkle a few slivered almonds on top of each puff cake and bake for about 12-15 min or until golden.
  7. Cool in the tin for 5 min before gently lifting them out and cooling on a wire rack.

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

Be the first to leave a comment