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Recipes

Honey-Almond Cakes with Pineapple Zabaglione

Recipe information

  • Yield

    6 Servings

Ingredients

Cakes

1

7-ounce package almond paste, coarsely crumbled* (about 1 1/2 cups)

1

/4 cup sugar

1

/2 cup (1 stick) unsalted butter, room temperature

2

tablespoons honey

2

tablespoons Tuaca** or Frangelico (hazelnut-flavored liqueur)

3

large eggs

1

/3 cup all purpose flour

1

/8 teaspoon salt

Zabaglione

6

tablespoons frozen pineapple juice concentrate, thawed

3

tablespoons sugar

3

large egg yolks

Sliced almonds, toasted

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Preparation

  1. Cakes

    Step 1

    Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Blend almond paste and sugar in processor until well blended. Using electric mixer, beat butter in medium bowl until smooth. Beat in almond paste mixture, then honey and Tuaca. Add eggs 1 at a time, blending well between additions. Whisk flour and salt in small bowl; mix into almond paste mixture. Divide batter among prepared cups. Bake until golden brown and tester inserted into center comes out clean, about 35 minutes. Cool slightly in cups. DO AHEAD Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 325°F oven for 10 minutes, if desired.

  2. Zabaglione

    Step 2

    Whisk first 3 ingredients in medium bowl set over pan of barely simmering water until very thick, whisking constantly, about 7 minutes.

    Step 3

    Pour warm zabaglione over warm or room-temperature cakes, sprinkle with toasted almonds, and serve.

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