Pineapple Tea Cakes

6 T. unsalted butter, melted, plus more for molds
1 1/3 C. almond paste (13 oz.)
1 T. apricot purée
2 large eggs
2 large egg yolks
1/4 C. all-purpose flour
1 small pineapple, peeled, cored, and cut into 1/2-inch cubes
Confectioners’ sugar for sprinkling

Heat oven to 350°.  Butter 48 cups using mini-muffin pans, and place on a baking pan.

In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine almond paste and apricot purée on low speed. Gradually add eggs and egg yolks. Mix to combine. Scrape down sides of bowl.

Add flour, and mix to combine. Add melted butter; mix until batter is smooth and uniform. Put batter into mini-muffin pans, filling them three-quarters full.

Top each with a piece of pineapple, and bake until light golden brown, 15 to 20 minutes. Transfer to a wire rack to cool for 10 minutes. Remove from molds, and return to wire rack to cool completely. Before serving, sprinkle tea cakes with confectioners’ sugar.

 


   






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