3/4 cup almond paste (room temp.)
2 large eggs
1 egg yolk
1/4 cup pastry flour, sifted
1/4 cup butter, melted
1/2 cup frozen raspberries
24 whole frozen raspberries
6 tablespoons (2 ounces) lemon juice
2 cups (9 ounces) powdered sugar
1 teaspoon cream
At Pix, Wakerhauser uses silicone pyramid-shaped molds that turn out cakes about 1.5 inches wide and tall. You can also use mini muffin pans, buttered and floured before using.
Preheat oven to 350˚F. Have your molds ready; butter and flour the muffin pans, if using.
In a mixer fitted with the paddle attachment, beat the almond paste until creamy. Add the eggs and egg yolk and mix until well combined. With the mixer at low speed, add the flour and mix until just incorporated; add the butter and gently mix that in as well, stopping as soon as it’s fully incorporated.
In a food processor or by hand, coarsely chop the frozen raspberries. Stir gently into the batter. Pour the batter into the silicone molds or mini muffin tins, filling them half full. Place one raspberry in each cavity (if your molds are larger, add more raspberries; the goal is to have a raspberry in each bite). Cover with batter. Bake for about 8 to 10 minutes depending on size of molds), until the cakes are set and corners are just starting to brown. While the cakes bake, make the glaze: In a small bowl, mix the powdered sugar and lemon juice together until smooth. Add just enough cream to reach a pourable consistency.
When the cakes are done, remove from oven and let sit 2 minutes. Unmold onto a cooling rack and pour the glaze over them while still warm.
This recipe is featured in the print edition of the December 2014 issue.
photo by Dina Avila
Like what you just read? Subscribe now.