My Little Recipe Book
Best Lemon Recipes
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I love Jacques Pepin’s recipes because they always work and are gorgeous too. These cakes are no exception. I like the idea of using the food processor. It makes haste of work time.
Sam
Thanks for stopping by Sam. I love watching Chef Pépin on PBS. He just knows so much about food. I was shocked that this could be made in a food processor.
This looks like heaven! I even have all the ingredients. The presentation is stunning!
I can’t wait to see what you have done. Thanks for the kind words.
You’re getting so good at those pretty little hearts. What a fun treat this would be for Valentines, especially on your lovely plates 🙂
I’m trying Chris, I’m trying.
That’s a good-looking plate! The almond cake sounds divine.
Thanks Angela. Please try the cakes.
Love the pans..beautiful:-) and you are so good at hearts:-)
Love J.Pepin too:-)
I am slowly replacing my bakeware. The pan is the same brand as your shortbread pan. I started to buy the shortbread pan, but thought I would get more use from the mini bundt. The shortbread pan is still on my list. I am really happy with the even distribution of heat and easy cleanup. As for the hearts if you see last weeks it shows improvement, but I still have a way to go. Yes, on Pèpin.
What a fun idea….and so festive! Hope your holidays were fabulous!….hugs…Debbie
Thanks Debbie. I appreciate your kind words.
I just happen to have some almond meal in my freezer. I made some raspberry financiers last year and have a lot of the almond mixture left over. These little cakes sound like a good use for it. Love your presentation. Will have to go back and look at your last post to see how to make the creme Anglaise and strawberry coulis. Beautiful dessert!
Thanks Penny. I will have to check out your financiers. They sound delish.
I think it’s wonderful that the little almond cakes are made in the food processor! How easy is that? (Oh, that’s Ina talking, isn’t it?!!). The cakes are adorable on top on top of your lovely creme anglaise, which I thought was perfect already!! I already have the mini bundt pans… hmmm, wouldn’t this be great for a ladies luncheon? Thanks for eating all those cakes for us!!
Thanks Kitty. Please try the small version first. It only makes four and if you love it make the bigger version. I think the ladies would love it.
How BEAUTIFULLY STYLED your mini almond cakes are!! Have you ever thought of putting a book together?! I’m sure it would be a hit, especially with photos like these. Madonna, they sound delicious, and even better, something that one can totally depend on, as you say. Love the instant elegance by turning them upside down…brilliant!
Thanks for sharing and inspiring and spreading a smile on my face!
Poppy
Poppy, you are so kind. I am still working diligently just trying to figure it all out. I can attest that the almond cakes are delish, and I found it funny that when you turn over the cupcake it becomes a teacake.
It does look yummy and the plate with the crème anglaise and the strawberry coulis heart is lovely.
Thank you for stopping by Magali. I hope you will give them a try.
Such a pretty dish. Love the little hearts! Thanks for sharing with us at TTF!
Please delete my comment above, I am so sorry I hit the wrong button. I really did not mean to leave that link in the comment.
Your Part 2 of the dessert is awesome and thanks so much for sharing with Full Plate Thursday.
Miz Helen
Thank you Helen. I know my presentation and photography need work, but I am working on it. I will say the almond cakes need no work. They are delicious. Can you tell I love Pépin?
Your cake looks delicious, I have never had almond cake but love almonds. I printed your post so that I can try this recipe. I like your site, lots of great recipes and pictures.
check out my site sometime,
Michael 🙂
Thanks for stopping by Michael. Please let me know what you think if you make it.
The plating is beautiful and the cake looks scrumptious! I love anything almond flavored. Thanks for sharing with SYC.
hugs,
Jann
I love anything with lemon – thanks for sharing this dish with us at Marvelous Monday tonight! Pinned
Great job in these mini cakes, they look delicious! I’d definitely have one.. ok 2! 🙂
Thanks for stopping by. Please make them. I think they will be a go-to recipe.
Your presentation is lovely, Madonna. Almond cakes are a favorite of ours and you have made them fit for a special occasion. Love the combination of creme anglaise and strawberries.
Thank you so much Cathy. I could not believe they are made with a food processor. Oh, and crème anglaise and strawberries make everything taste better.
These little cake look soooooooooooo pretty and delicious and elegant!!
I absolutely LOVE your presentation
Thanks Winnie.
These are so pretty! Thanks for joining HSH!
These almond cakes would be perfect for a special occasion. They are beautiful!
Thanks for stopping by and linking up at Saturday Dishes. I pinned them!!
Blessings,
Diane Roark
I’ve made this cake in the three-layer version, but never thought to make the mini cakes – so much more practical and I’d make them more often. I loved the way you plated them with the crème anglais and the strawberries hearts. Perfect for Valentine’s Day. And I agree with you about Jacques Pepin. He’s always so reliable in his technique and recipes.
Chef Pépin made the three-layer version for his daughter’s engagement party, but the mini fits my life. I have been working hard on plating so thank you for commenting.
These sound great and pretty easy which makes them sound even greater. I do find it funny that if you turn them over they are no longer cupcakes!
Thanks for sharing at our Valentine’s Party at Saturday Dishes!
Awww… so cute!! Love Jaques Pepin!
Thank you Patricia. I consider this high praise.
M~