CookEat Recipe
Coffee and Almond Ramekin Cakes with Lime
Small coffee and almond cakes bake in individual ramekins. Lime zest in the batter and on top gives them a fresh citrus note.
Method
Steps
Step 1
Allow 30 minutes preparation, 25–30 minutes baking and 20 minutes resting. Heat a conventional oven to 170°C. Set six 250 ml ovenproof ramekins, about 8 cm across, on a metal baking tray. Use 5 g of the softened unsalted butter to grease them; reserve 75 g.
Step 2
Measure 60 ml brewed filtered black coffee without grounds and cool. Grind 30 g unsalted blanched almonds and chop 20 g for the top. Wash the lime; measure 2 g finely grated green zest and 18 g strained juice. Reserve 0.5 g of that zest for serving.
Step 3
Cream the reserved 75 g butter and brown sugar for 3 minutes. Gradually beat in 150 g egg weighed without shells, followed by the vanilla extract, lime juice and the other 1.5 g lime zest.
Step 4
Mix flour, ground almonds and baking powder. Fold into the butter mixture in two additions, alternating with the cooled coffee and all the milk. Divide equally between the ramekins, no more than two-thirds full, and scatter the 20 g chopped almonds over them.
Step 5
Bake for 25–30 minutes until the tops spring back lightly and a skewer in the centre of each cake has no wet batter. If necessary continue in 5-minute intervals; tent browned nuts loosely with foil.
Step 6
Rest on a rack for 20 minutes, sprinkle the reserved 0.5 g lime zest evenly over the six cakes and serve in their ramekins. Refrigerate cooled leftovers within 2 hours and use within 2 days.
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