Have you ever made a poundcake? It’s one of the easiest, if not THE easiest cake I can imagine (but I mean the real poundcake, not the complicated dozen-ingredient fake recipe you’ll never learn by heart!). The recipe can be resumed in one sentence: you weigh any amount of eggs and then weigh the equal amounts of the remaining – typical “cakey” – ingredients (see my lemon version recipe here). Poundcake is very popular in France (quatre-quarts), as well as financiers (check the fail-free recipe I use), which are a bit more time-consuming (though still easy even for a bad baker like me). Since I often bake them for my husband, I’ve decided to create a fusion of both, making sure it’s easy, quick and rich in almonds my husband loves.
The muffins you see above are in my opinion impossible to fail (unless you forget you have something baking in your oven…). I’ve already made them dozens of times (sometimes also as a whole cake) and I’ve never had a single problem. In short, if you only have ten minutes before baking and if you like almonds, this recipe is for you!
TIPS: We don’t like traditional sickly sweet cakes, so sugar is the only ingredients I cut down. I usually add 70% of the required amount.
As mentioned above, you can prepare a whole cake with these ingredients, but it will bake a bit longer (30-40 minutes depending on your oven).
You can replace half of the melted butter with neutral-tasting oil. I often do it because I like the moisture it adds.
If you want, you can add some baking powder, but it’s not necessary (1/2 teaspoon is what you need).
The almonds must be really finely ground. They’re usually called powdered almonds or almond flour or simply “finely ground almonds”.
I sometimes add unsalted pistachios (the dark spots at the above photograph) since they go perfectly with almonds. Unsalted pistachios might be difficult to find and/or expensive in certain countries. I advise either buying them on internet (but make sure the shoppers’ comments are positive and real!) or look for them in special shops for professionals. I buy mine at both sources and they are much less expensive than in normal supermarkets.
Preparation: 10 minutes + 15-20 min baking (depends on your oven)
Ingredients (makes 9 muffins):
2 big eggs
finely ground (powdered) almonds (it’s also called “almond flour)+wheat flour (weight ratio: approx. 9:1)
melted butter (or 1/2 butter, 1/2 oil)
pinch of salt
(two small handfuls of unsalted pistachios)
Preheat the oven to 180°C.
Weigh the eggs. Break them into a bowl and add the equal weight of all the other ingredients (apart from the salt and pistachios of course).
Mix well all the ingredients with a spoon, divide into the muffin forms (or into a cake tin, but you will have to stretch the baking time up to 30 or 40 minutes) and bake until golden.