…equals a pineapple almond tea cake that was ultimately served with tea to two of five people in this case. And, it was delicious. It’s an interpretation of an interpretation of a recipe from François Payard’s Simply Sensational Desserts and went well with ti kuan yin oolong tea. Here’s what I did:
- 1 10 oz can almond paste
- 3 very heaping teaspoons apricot preserves
- 3 medium eggs
- 1/4 cup all-purpose flour
- 4 tablespoons melted unsalted butter
- Fresh pineapple chunks
- Turbinado sugar to sprinkle top (which will become bottom) of cake
Preheat your oven to 350ºF. I used a trois freres pan but this could be made as mini tarts or even cupcakes. Butter (grease) the inside of the pan and set aside.
Using an electric mixer with a paddle attachment, beat the almond paste and the apricot preserve at medium speed until the mixture is smooth. Beat in the eggs one at a time, waiting until each one is fully incorporated into the mixture before adding the next. Add the flour next, making sure your mixer is set on low speed. Lastly, add the melted butter and mix until well blended.
Fill whichever baking vessel you use 3/4 of the way up. This recipe is barely enough for the trois freres pan…so maybe more like halfway up.
Place cubes of pineapple into top of batter in pan all the way around. Then lightly sprinkle turbinado sugar over the batter.
Bake for roughly 45 minutes (mini tarts will take about half the time I think). Bake until light golden brown and let cool on the baking sheet or on a wire rack. The cake can be stored in an airtight container for up to a week.