Almond Puffcakes

A community recipe by jeanjean

Not tested or verified by Nigella.com

Introduction

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

Ingredients

Serves: Makes 12 puffcakes

For the Pastry

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

For the Almond Filling

2 egg whites
5 ounces superfine sugar
4 ounces almond meal
1 ounce all-purpose flour
4 drops almond essence
1 raspberry jam
1 packet sliced almonds

Method

Almond Puffcakes is a community recipe submitted by jeanjean and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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

Preheat the oven to (I'd say) 200 C or gas mark 6.

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.

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.

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.

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.

Sprinkle a few sliced almonds on top of each puff cake and bake for about 12-15 min or until golden.

Cool in the tin for 5 min before gently lifting them out and cooling on a wire rack.