We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35 minutes.
Recipe information
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in upper third of oven and preheat oven to 400°F.
Step 2
If using Cognac, toss grapes with it in a small bowl.
Step 3
Pulse half of almonds with 1 tablespoon sugar in a blender until finely ground. Transfer to a small bowl and repeat with remaining almonds and 1 more tablespoon sugar.
Step 4
Beat together butter and remaining 6 tablespoons sugar in a bowl with an electric mixer at high speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in ground almonds, flour, and salt until just combined.
Step 5
Divide batter among gratin dishes and press grapes lightly into batter (discard Cognac). Bake in dishes on a baking sheet until cake is firm and pale golden with slightly darker edges, about 20 minutes.
Step 6
Transfer cakes to a rack and cool slightly in dishes before serving.
Recipe notes
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