Almond Puffcakes
A community recipe by jeanjeanNot 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
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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
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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.
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