The idea for these little cakes came from Le Pain Quotidien – one of my favourite coffee shops in New York. And whilst I am not a fan of big chain coffee houses this particular one seems to retain a charm that most of them are lacking in. Their coffee is superb, their breads and pastries are also amazing, and even better they have pots of a nut based chocolate spread on each table – of course the children love it!
They also have these scrumptious little apricot madeleines that look alot like mini muffins, I tried hard to re-create them but unfortuntely it didn’t work. So I made these instead, and despite their lack of similarity, they are still great.
Almost a cross between a friand and a madeleine, these are sweet little bite sized cakes that would be ideal served at a morning or afternoon tea. The apricot on top lends a nice, slightly tart taste to the lemon scented cake and sprinkled with a little powdered sugar, they make for a very sweet treat indeed.
Ingredients
113 grams/4 ounces unsalted butter, room temperature
2 tablespoons light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
3/4 cup all purpose flour
3/4 cup almond meal
3/4 teaspoon baking soda
1/3 cup buttermilk
6 – 8 ripe apricots, washed
to serve: icing (powdered/confectioners) sugar
Pre-heat oven to 350 degrees. Grease 24 mini muffin tins and cut rounds from your apricots* and set aside.
Using an electric mixer fitted with the paddle attachment, cream butter and sugars at a medium speed until light and fluffy. Beat in eggs, one at a time. Add lemon zest and vanilla and beat until combined.
Remove bowl from mixer stand and add in plain flour, almond flour, baking soda and buttermilk, mixing with a whisk until just incorporated.
Fill each muffin tin with batter – 2/3’s of the way up. Press an apricot segment, cut side up, into the center of the cup. Bake for 15 minutes or until tops are golden brown and the mixture is just set (springs back to the touch).
Sprinkle with sifted icing sugar and serve.
Notes: If you are lucky enough to get your hands on some small apricots then simple pit and halve them. I used big apricots so I cut segments from around the fruit to use.
© 2011, Michelle. All rights reserved.
