Easter is just around the corner...
If you're lucky, your refrigerator is packed with many of these...
Which means you'll be looking for a recipe that uses a lot of fresh eggs, right?
How about a spin on the old tradition of treating the children in your life with sweets and make some Easter treats for the adults by baking a batch of "Mini Loaves of Almond Pound Cake" ?
These delightfully rich mini loaves are terrific with a mug of tea, and I'm sure your friends will be surprised to get a couple of these dropped on their front porch--maybe with a couple of chocolate eggs tucked in too!
Mini Almond Pound Cakes
(makes 1 tray of 8 mini loaves)
Preheat oven to 325 degrees.
Grind 1 cup of whole or sliced almonds in a mini food processor in divided batches to make 1 cup of finely ground almonds for almond “flour.” You can pre-toast the almonds before grinding for more flavor.
Spray-prep the mini loaf pan (tray with 8 loaf slots) with canola spray AND flour it, or cut parchment paper to line the botttoms.
½ pound (2 sticks) of butter
1 cup pure cane sugar
5 fresh eggs
1 cup of flour, mixed with 1 tsp baking powder
1 cup of almond “flour” (see above)
pinch of salt
1 tsp almond extract
Cream butter and sugar. Beat in eggs one at a time. Stir in flours, salt, and almond extract.
Divide batter between the 8 loaf sections in the tray.
Bake for about 30 minutes until cakes are done, spring back when touched, and inserted toothpick comes out clean.
Allow to rest 5 minutes in the pan before turning onto a rack for cooling.