Almond castles

Almond castles

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
90g butter, softened
75g caster sugar
3 eggs, separated
3 tablespoons cream or milk
1 tablespoon brandy, (optional)
1 1/2 cups ground almonds
custard and seasonal fresh fruits, to serve

Method

  1. Preheat the oven to 160°C. Grease eight dariole moulds (see Note).
  2. Using an electric mixer, cream together the butter and sugar. Stir in the egg yolks, cream or milk, brandy, if using, and almonds. Whisk the egg whites to a stiff froth and fold lightly into the creamed mixture. Spoon into the prepared moulds, filling them three-quarters full.
  3. Bake for 20–25 minutes or until the puddings are firm in the centre and golden brown. Turn out and serve with custard.

Variation

  • Steamed almond castles

    If liked, the puddings may be steamed rather than baked – cover the moulds loosely with greased baking paper and steam for 40–50 minutes or until firm.

Note

  • The almond mixture is cooked in dariole moulds – small, deep-sided moulds usually made of metal. They may be 1/2 or 1/3 cup in capacity and are perfect for small individual puddings. The moulds are also used for mousses and other individual desserts.
Tags:
baking
bakery
margaret
fulton
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