Decorated-Egg Almond Pound Cakelets
Prep Time:
30 minutes
Makes 9 cakelets.
Cook Time:
25 minutes
Servings:
9
Makes 9 cakelets.
When you're filling Easter baskets, these almond-flavored cakelets are a delicious alternative to hard-cooked eggs. The individual desserts also make a festive finish to a springtime brunch or dinner.
Ingredients:
For the cakelets:
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp. baking powder
- 1/8 tsp. salt
- 1/3 cup milk
- 1 1/2 tsp. almond extract
- 2/3 cup unsalted butter
- 2/3 cup granulated sugar
- 3 eggs
For the glaze:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 1/2 tsp. amaretto
- Confectioners' sugar for dusting (optional)
Directions:
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F. Grease and flour a 9-well decorated-egg cakelet pan; tap out excess flour.
To make the cakelets, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
In a small bowl, stir together the milk and almond extract; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, then beat for 3 minutes more.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Divide the batter among the wells of the prepared pan, using the back of a spoon or a rubber spatula to press the batter into the molds and smooth the tops. Tap the pan firmly a few times on the countertop to ensure that the batter fills all the details of the design. Bake until a toothpick inserted into the center of a cakelet comes out clean, about 20 minutes. Transfer the pan to a wire rack and let the cakelets cool upright in the pan for 15 minutes.
Meanwhile, make the glaze: In a small saucepan over medium-high heat, bring the water and granulated sugar to a boil, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and stir in the amaretto.
Tap the cakelet pan gently on a work surface to loosen the cakelets. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cakelets with the glaze. Let the cakelets cool completely before serving. Dust with confectioners' sugar just before serving.
Position a rack in the lower third of an oven and preheat to 350°F. Grease and flour a 9-well decorated-egg cakelet pan; tap out excess flour.
To make the cakelets, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
In a small bowl, stir together the milk and almond extract; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, then beat for 3 minutes more.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Divide the batter among the wells of the prepared pan, using the back of a spoon or a rubber spatula to press the batter into the molds and smooth the tops. Tap the pan firmly a few times on the countertop to ensure that the batter fills all the details of the design. Bake until a toothpick inserted into the center of a cakelet comes out clean, about 20 minutes. Transfer the pan to a wire rack and let the cakelets cool upright in the pan for 15 minutes.
Meanwhile, make the glaze: In a small saucepan over medium-high heat, bring the water and granulated sugar to a boil, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and stir in the amaretto.
Tap the cakelet pan gently on a work surface to loosen the cakelets. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cakelets with the glaze. Let the cakelets cool completely before serving. Dust with confectioners' sugar just before serving.
Makes 9 cakelets.
Williams-Sonoma Kitchen.