Name: Almond Cakes with Fresh Fruit
Ingredients: 18 tb (2 1/4 sticks) unsalted butter; room temperature; 3/4 c Plus 2 tablespoons granulated sugar; 1 lg Egg; 2 lg Egg yolks; 1 tb Freshly squeezed lemon juice plus zest of 1 lemon; 1 1/2 ts Pure vanilla extract; 1 3/4 c All-purpose flour; 1/3 c Finely ground blanched almonds; (1 ounce); 2 c Assorted summer fruit such as strawberries; raspberries, blueberries, peaches, and figs; Confectioners' sugar for dusting; 4 Sprigs mint for garnish; optional

All those attributes of God that bring us so much comfort are revealed in the heart of a Christian mother. Even the Bible takes the heart of a mother and then uses it as an example for other biblical relationships. For example, when God wanted to illustrate His tenderness for His people, He said in Isaiah 66, “As one whom his mother comforts, so I will comfort you; and you will be comforted in Jerusalem” (Isa. 66:13). When Paul spoke of his pastor’s heart for the church he said, “But we proved to be gentle among you, as a nursing mother tenderly cares for her own children” (1 Thes. 2:7). When David considered his hope in the Lord he said, “Surely I have composed and quieted my soul; like a weaned child rests against his mother”(Psm. 131:2).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Fruits			4	Servings

INGREDIENTS

18	tb	(2 1/4 sticks) unsalted butter; room temperature
3/4	c	Plus 2 tablespoons granulated sugar
1	lg	Egg
2	lg	Egg yolks
1	tb	Freshly squeezed lemon juice plus zest of 1 lemon
1 1/2	ts	Pure vanilla extract
1 3/4	c	All-purpose flour
1/3	c	Finely ground blanched almonds; (1 ounce)
2	c	Assorted summer fruit such as strawberries; raspberries, blueberries, peaches, and figs
		Confectioners' sugar for dusting
4		Sprigs mint for garnish; optional

INSTRUCTIONS

1. Heat oven to 325. Butter eight 3 1/2 x 1 1/2 inch brioche molds; set
aside. In electric mixer, combine butter and 3/4 cup granulated sugar; beat
on medium until fluffy, about 5 minutes. Beat in whole egg and yolks until
combined. Beat in lemon zest and vanilla until combined.
2. Add flour and almonds; combine. Spoon batter into prepared molds,
banging bottoms to compact batter. Bake 20 to 25 minutes. Reduce heat to
300; bake until golden, 5 to 10 minutes. Let cool on a wire rack.
3. Slice fruit into bite-size pieces, and toss with remaining 2 tablespoons
granulated sugar and lemon juice. Let fruit stand 5 to 10 minutes. Dust
cakes with confectioners' sugar. Serve with fruit and garnish with mint.
If you prefer, bake in a nine inch cake pan for 45 minutes.
Recipe by: MARTHA STEWART LIVING
Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar
28, 1998

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