Mini–Almond Cakes with Apricot and Lavender - Financiers aux Abricots et à la Lavande
Just as the first sun-kissed apricots arrive at the market, lavender fields all over Provence are bursting into bloom. They are a perfect pair. These small cakes are gluten-free, a treat for a special summer breakfast or teatime in the garden.
Ingredients
- 7 tbsp unsalted butter at room temperature
- ½ cup + 2 tbsp sugar
- 2 large eggs
- ½ tsp almond extract or a few drops of real bitter almond essence, if you can find it!
- ½ tsp vanilla extract
- 1¾ cups almond meal ground almond flour
- 1 good pinch coarse sea salt
- ¼ tsp culinary lavender buds plus a few for garnish
- 6 small apricots halved and pitted
- 1 tsp light brown sugar or raw cane sugar for garnish
Instructions
- Heat the oven to 400°F.
- With a stand mixer, whip the butter until light and fluffy. Add the sugar and beat until combined. Add the eggs one at a time, beating well after each addition. Add the almond and vanilla extracts; fold in the ground almonds until thoroughly combined. Add a good pinch of coarse sea salt and the lavender buds to the mix. Stir to combine.
- Line a muffin tin with aluminum-foil cupcake wrappers (paper wrappers will stick). Divide the batter evenly into 12 mini-cakes (a heaping tablespoon of batter for each should do it).
- Place an apricot half, skin side down, in the center of each mini-cake. Place 1 or 2 lavender buds on each apricot (resist the urge to add more). Sprinkle the fruit with a pinch of brown sugar.
- Bake for 20 minutes, until golden brown. Cool on a wire rack. I peel the wrappers off before serving, but you don't have to, especially if you take them on a picnic or otherwise transport them.
Tried this recipe?Let us know how it was!