Almond Cakes With Fresh Fruit Recipe - butter

Method

• * Note: Use summer fruits such as strawberries, raspberries, blueberries, peaches and figs.
• Heat oven to 325 degrees.
• Butter eight 3 1/2- by 1 1/2-inch brioche molds; set aside.
• In electric mixer, combine butter and 3/4 c. granulated sugar; beat on medium till fluffy, about 5 min.
• Beat in whole egg and yolks till combined.
• Beat in lemon zest and vanilla till combined.
• Add in flour and almonds; combine.
• Spoon batter into prepared molds, banging botoms to compact batter.
• Bake 20 to 25 min.
• Reduce heat to 300 degrees; bake till golden brown, 5 - 10 min.
• Let cold on a wire rack.
• Slice fruit into bite-sized pcs, and toss with remaining 2 Tbsp.
• granulated sugar and lemon juice.
• Let fruit stand 5 - 10 min.
• Dust cakes with confectioner's sugar.
• Serve with fruit, and garnish with mint.
• This recipe yields 4 servings.