CookEat Recipe
Petites Surprises
Little almond cakes with a hidden filling of sieved preserved apricot, finished with a little icing sugar.
Method
Steps
Step 1
Heat a conventional oven to 180°C. Use six matching individual tartlet moulds suitable for the oven. Choose their size so that the full mixture and apricot filling can be divided among all six with room to rise: there must be enough mixture for the first half-capacity filling and enough space for all the remaining mixture after the fruit is added.
Step 2
In a basin, combine the three ounces finely chopped peeled almonds, three ounces sugar, three ounces flour, two ounces melted butter, two whole eggs, the additional egg yolk and the finely chopped rind from a quarter lemon. Mix well with a spatula for five minutes.
Step 3
Drain the two whole preserved apricots and remove any stones. Press their flesh through a sieve. Lightly butter the six moulds. Divide some of the cake mixture among them, filling each to half its capacity.
Step 4
Divide all the sieved apricot evenly over the six moulds. Cover with all the remaining cake mixture, dividing it evenly and leaving room for the cakes to rise. Do not discard mixture or add another mould to make an unsuitable set fit.
Step 5
Arrange the moulds on a baking tray and bake for about twenty minutes as a guide, continuing as needed until the cakes are set through, a fine skewer comes out without raw batter, and the centres reach at least 74°C. Allow the cakes to cool.
Step 6
Unmould onto a serving dish lined with a folded napkin. Sprinkle with a little icing sugar and serve.
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