Adapted slightly from The Sweet Life
, by Kate Zuckerman.
You can make these with pre-ground blanched almond flour, but they are even tastier with unblanched whole almonds, toasted lightly, cooled, and ground. The almond skins give the cakes a darker color and a hint of bitterness that enhances the sweet cake. (If using almond flour, 1 cup plus 2 tablespoons should weigh 5 ounces). If you make custards or ice cream and end up with extra whites, you can freeze them for several months.
If you're looking for a way to use up your yolks, try the horchata ice cream
or the creme caramel
, with or without candy caps. Small cakes make nice finger-food; slices from a large cake make an elegant dessert with a fruit compote and dollops of softly whipped cream or crème fraîche.
Nutritional values are based on one of twenty four mini cakes.