Pineapple Tea Cakes
6 T. unsalted butter, melted, plus more for molds
1 1/3 C. almond paste (13 oz.)
1 T. apricot pur�e
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 pur�e 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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