Honey-Almond Cakes with Pineapple Zabaglione

Name: Honey-Almond Cakes with Pineapple Zabaglione
Yield: 6 Servings
Ingredients: 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; 6 tablespoons frozen pineapple juice concentrate, thawed; 3 tablespoons sugar; 3 large egg yolks; Sliced almonds, toasted

August 31, 2005

Recipe notes