Almond cakes
Recipe
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25 minutes
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45 minutes
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70 minutes
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3 persons
The ultimate treat to surprise your sweetheart with on Valentine’s Day? These delicious almond cakes with raspberries – from the Big Green Egg, of course. A recipe for Valentine’s Day brimming with flavour, which you can also bake for any other occasion, of course, and not just on 14 February. Almonds and raspberries both have a nice fresh flavour and are considered aphrodisiacs. You can’t possibly resist this sweet temptation, can you?
INGREDIENTS
Batter
- 190 g wheat flour
- 240 g butter, at room temperature
- 200 g almond paste
- 100 g white caster sugar
- 200 g egg
Additional ingredients
- 90 g almond shavings
- 12 raspberries, plus extra for garnish
IN ADVANCE
- Light the charcoal in the Big Green Egg and, with the heat shield and stainless steel grid in place, heat to a temperature of 160°C. In the meantime, sift the wheat flour twice.
- Cut the butter and almond paste into cubes. Add the butter, icing and caster sugar to the bowl of a blender and beat until fluffy. Meanwhile, grease three small, round baking tins (Ø 12.5 cm) with butter. Sprinkle a third of the almond shavings in each tin and turn the tins so that the shavings also stick to the sides.
- Put the blender on low speed and beat the egg into the butter mixture. Finally, spoon in the sifted flour by hand.
- Divide half the batter between the three tins and spread evenly. Break the raspberries in half and place them on top of the batter. Spread the rest of the batter on top and spread evenly again.
Preparation
- Place two cold baking stones on top of each other on the grill and place the baking tins on them; thanks to the double pizza stones, the bottoms of the almond cakes will not burn. Close the lid of the kamado and bake the almond cakes for about 30 minutes until cooked and golden brown. Prepare a cooling rack with a clean tea towel on top.
- Remove the tins from the Big Green Egg and tip the almond cakes out of them onto the tea towel on the grill. Leave to cool and garnish with extra raspberries before serving.
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