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Almond Grape Cakes (Cakelets)

Posted By Cristina for Teenie Cakes On In Breakfast & Brunch,Desserts,fall,Food Gifts,Fruit Desserts,Italian Desserts,RECIPES | Comments Disabled

Almond, Grape Cakes (Cakelets)

Almond, Grape Cakes (Cakelets)
Makes 5, 4-ounce ramekins -or- about 8-9 muffin sized cakes
Ingredients
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup sugar
  •  
  • 2 large eggs, room temperature
  • 1 cup almond flour
  • 1/4 cup all-purpose flour
  • Zest from 1 orange
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  •  
  • 10-15 black seedless grapes
  •  
  • sliced almonds
  • raw sugar (optional)
Method
  1. Preheat oven to 375°. Generously butter and dust flour -or- use non-stick spray on either 5, 4-ounce ramekins -OR- muffin cups for about nine.
  2. In the bowl of a stand mixer, beat butter and sugar until thoroughly combined, light and fluffy. Add eggs and beat until incorporated – scrape down inside of bowl. Add almond flour, all-purpose flour, orange zest, vanilla extract, and fine sea salt, beating on low speed to combine.
  3. Evenly distribute batter among prepared baking dishes. Push one full grape into the batter of each dish. Slice the rest of the grapes in half, lengthwise and set at least 2-4 halves on top of the batter in each dish (you don’t need to push it into the batter if you want them to peak through after they’ve baked). Sprinkle with sliced almonds and raw sugar.
  4. If using ramekins, place on a baking sheet and bake until golden, about 22-25 minutes – rotating baking sheet/muffin pan halfway through baking time.
  5. Allow cakelets to cool on baking sheet for about 5 minutes and then carefully transfer each cakelet to a cooling rack. Allow to cool completely before removing from their individual dishes. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
  • I’ve tested in two different sized ramekins:
    • 4-ounce (or 1/2 cup) ramekin: Bake for about 23-24 minutes.
    • 2-ounce (or 1/4 cup) ramekin: Bake for about 20 minutes.
  • Let the small cakes completely cool before attempting to remove from their baking dish, unless you opted to using baking papers.
  • Your baking time may vary slightly and its preference on how golden you want your cakes to be, but be sure to test with a wooden skewer or toothpick off the center (away from the placed grapes) for a clean indicator.
  • The raw sugar on top before baking is optional, but it really lends to a beautiful texture and a slight crunch crust.
  • Makes for a lovely dessert, tea time treat or breakfast pastry.
source adapted from Sunset Magazine