Almond Grape Tea Cake Recipes

WARM ALMOND CAKES WITH GRAPES

We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35 minutes.

Categories Cake Blender Mixer Fruit Nut Dessert Bake Quick & Easy Almond Cognac/Armagnac Fall Grape Ramekin Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Warm Almond Cakes With Grapes image

Steps:

Put oven rack in upper third of oven and preheat oven to 400°F.
If using Cognac, toss grapes with it in a small bowl.
Pulse half of almonds with 1 tablespoon sugar in a blender until finely ground. Transfer to a small bowl and repeat with remaining almonds and 1 more tablespoon sugar.
Beat together butter and remaining 6 tablespoons sugar in a bowl with an electric mixer at high speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in ground almonds, flour, and salt until just combined.
Divide batter among gratin dishes and press grapes lightly into batter (discard Cognac). Bake in dishes on a baking sheet until cake is firm and pale golden with slightly darker edges, about 20 minutes.
Transfer cakes to a rack and cool slightly in dishes before serving.

Ingredients

1 1/2 tablespoons Cognac (optional)
1 cup seedless grapes, halved
3/4 cup whole blanched almonds (3 3/4 ounces)
1/2 cup sugar
1 stick (1/2 cup) unsalted butter, softened
3/4 teaspoon vanilla
2 large eggs
1/3 cup all-purpose flour
1/8 teaspoon salt
Special Equipment
4 shallow 1/3-cup gratin dishes (1/2 inch deep)

ALMOND-GRAPE TEA CAKE

This sweet treat makes the perfect snack for a tea party or brunch.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h20m

Number Of Ingredients 9

Almond-Grape Tea Cake image

Steps:

Preheat oven to 350 degrees. Lightly butter and flour an 3-by-8-inch metal loaf pan. In a large bowl, using an electric mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until combined, scraping down bowl as needed. In a food processor, pulse almonds and 1/4 cup sugar until finely ground. Add flour and salt and pulse to combine. With mixer on low, beat almond mixture into butter mixture until combined. Beat in vanilla and lemon zest.
Transfer batter to pan and smooth top. Press grape halves into batter in rows and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour, rotating pan halfway through. Let cake cool in pan on a wire rack. To serve, remove cake from pan and slice. Store cooled cake, wrapped in plastic, at room temperature, up to 3 days.

Nutrition Facts : Calories 611 g, Fat 41 g, Fiber 5 g, Protein 14 g, SaturatedFat 14 g

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
3/4 cup sugar
3 large eggs
1 1/2 cups slivered almonds (1/2 pound)
1/4 teaspoon fine salt
1 teaspoon pure vanilla extract
1 1/2 teaspoons finely grated lemon zest
18 grapes, halved crosswise

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