Saturday, July 11, 2009
Almond Mini Bundts
Part of an inspired fun-with-the-food-processor cycle, I tested out the pulsing function on 2 cups of almonds this week, ending with a variety of textures. I wanted to go for almond meal, but in the end I was afraid to end up with mush and only pushed as far as almond crumbs. Maybe next time. Anyway, using the various almonds was the ultimate goal, and this recipe incorporates the most coarse grind and a much finer, crumbled blend.
The bundt recipe that follows is moist and dense with a bit of a crunch. Thick and fragrant with almonds, they're yummy with tea. Bringing dessert for dinner with friends? Top each cake with a spoonful of sliced cherries and whipping cream, and you'll be asked to return next week, if not tomorrow.
Almond Mini Bundts
Makes 16 muffin-size bundt cakes (or 12 dense muffins)
1/2 cup finely ground almonds (rounded pieces no larger than 1/8")
1/2 cup whole wheat pastry flour
1/4 cup semolina
1 cup powdered sugar
1 tsp baking soda
1/4 tsp kosher salt
2 whole eggs + 2 egg yolks (for color, or use 3 whole eggs)
1/4 cup sour cream
1/2 cup melted butter, cooled slightly
1 tsp almond extract
2 T sliced almonds, bashed a few times with a rolling pin
Heat oven to 350º with rack in the lower third. Butter or use nonstick cooking spray to thoroughly coat a mini bundt pan or muffin tins. Sprinkle the bashed, sliced almonds and their crumbs evenly in the pan and set aside.
Mix all of the dry ingredients together in a bowl and set aside. Whisk the eggs until frothy, then add the sour cream, butter and almond. Stir to combine, then add in the dry ingredients. Fold together gently, just to wet everything evenly. Scoop into the prepared pan, filling each compartment about halfway, if you're using the bundt pan. Bake 15 minutes, until golden brown on top and a toothpick stuck through the center comes out clean. Let them sit for 10 minutes on the counter, then use a spoon to gently pry them out of the cups. Invert onto a rack or pan to cool.