Dessert / Food styling / Goûter

Homemade ‘Petit’ Almond Cakes

06.01.15

As a mother’s day gift, my daughter and husband surprised me with a book that I did not expect, even though I had  briefly mentioned it to them during one of our many book talks over dinner. Donna Hay Modern Classics 2. Beautifully photographed, styled and filled with truly classic recipes that have endured the test of time.  As I read the foreword, I was struck by Donna’s words: “there are certain cakes people always ask for….” These words reflect what the book is all about.

 

 

 

Elizabeth Gaubeka Photography

 

A compilation of timeless recipes for cakes, tarts, souffles, puddings, pies, shortbread, and other recipes many of us grew up with, baked by our own mothers or grandmothers, which we can now also bake for our loved ones.

 

Fresh Raspberries | Elizabeth Gaubeka Food Styling and Photography

 

Paying tribute to the art of baking a classic dessert and sweet treat (no matter our age or cooking expertise), I picked the recipe on the book’s cover, and although I’m sure it likely didn’t quite rise to what Donna would have been able to do, we all enjoyed it at home to the last crumb!

 

Homemade 'Petit' Almond Cakes | Au Petit Goût

 

Homemade 'Petit' Almond Cakes | Au Petit Goût

 

Elizabeth Gaubeka Food Styling and Photography

 

I will cherish this book not only because it was given to me by my family, but because it really spans a classic repertoire of baking treasures, to fulfill our culinary inspiration. Recipes that shine through the passage of time and generations. I leave you with delightful petit almond cakes. Try them! I would love to hear your experiences with Donna Hay classics 2 as well. Enjoy!

 

Homemade 'Petit' Almond Cakes | Au Petit Goût

Homemade Almond Cakes
 
Cook time
Total time
 
Credit for this recipes is Donna Hay.
:
: Dessert
: Australian
Serves: 6
  • 125 gr butter
  • 1 cup almond meal
  • 1⅔ cups icing sugar, sifted
  • ¾ cup plain (all-purpose) flour, sifted
  • ½ teaspoon baking powder
  • 5 egg whites
  • ⅓ cup fresh or frozen raspberries
  1. Preheat the oven to 350 degrees (F). Place the butter in a saucepan over low heat and cook until melted and a very light golden color. Set aside. Place the almond meal, icing sugar, flour and baking powder in a bowl and stir to combine. Add the egg whites and stir to combine. Add the butter and stir to combine. Grease 4 oz capacity muffin tins. Spoon 2 table spoons of the mixture. Bake for 15-20 minutes or until golden and springy to touch but moist in the center. Cool and drizzle with basic icing.

 

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