New Year’s Eve calls for a celebratory dessert, especially one that pairs well with a sparkling glass of champagne. Enter light and airy almond cakelets with naturally pink pomegranate glaze, a nice contrast to all the holiday excess.

Almond Cakelets with Pomegranate Glaze

Cake flour gives the cakelets a fine crumb; almond paste and Amaretto perfume each bite. Dipped in sweet-tart pomegranate glaze and topped with pomegranate seeds, these mini cakes will delight you and your guests. Glaze just before serving (cakelets can be baked a day ahead), and enjoy!

Almond Cakelets with Pomegranate Glaze

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Almond Cakelets with Pomegranate Glaze

  • Yield: 8 cakelets

Ingredients

Cakelets

  • 2 cups cake flour (see note below)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, softened
  • 4 oz almond paste, cubed
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 2 Tbsp Amaretto
  • 1/8 tsp pure almond extract
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 3/4 cup low-fat buttermilk, at room temperature

Glaze

  • 1 cup powdered sugar, sifted
  • 1/8 tsp salt
  • 1/2 cup pomegranate seeds
  • 1 tsp Amaretto
  • 1/2 Tbsp unsalted butter, melted

Topping

  • pomegranate seeds

Instructions

  1. Preheat oven to 350°F and grease and flour a bundlette cake pan. Whisk together cake flour, baking soda, and salt in a medium bowl. Beat butter, almond paste, and sugar in a large mixer bowl at medium speed until light and fluffy. Add eggs one at a time and beat well; beat in amaretto and almond extract. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture. Add yogurt mixture, and finish with remaining flour mixture.
  2. Fill each cavity 2/3 full and tap pan sharply to remove air bubbles. Bake for 21-23 minutes, until cakelets are golden, spring back to the touch, and a toothpick inserted in the center comes out clean. Cool cakelets in pan on a wire rack for 10 minutes before inverting onto rack to cool completely.
  3. For the glaze, combine powdered sugar and salt in a small bowl. Press pomegranate seeds through a fine mesh strainer, straining juice into powdered sugar. Whisk in amaretto and melted butter until smooth. Set rack with cakelets over a piece of wax paper. Dip cakelet tops into glaze, sprinkle with pomegranate seeds, and let set on rack before serving.

Notes

To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Baking pan: I used this Nordic Ware Bundlette Pan.


Nutrition

  • Calories: 425
  • Carbohydrates: 72

21 comments

  1. Beautiful almond cakelets, Laura! I love all things almond and enjoy working with almond paste, so these sweet mini Bundt cakes are definitely in my future. Love the naturally tinted pink icing with the pom juice, too. It’s so me! Thanks ever so much for sharing, my friend. 🙂 Best wishes to you and yours for a fabulous New Year! xo

  2. Oh these look so special!!!
    It never occurred to me to use pomegranate in a glaze! It makes the glaze such a lovely colour!
    Have a Happy New Years
    Thanks so much for sharing,
    Julie
    Gourmet Getaways

  3. These cakelets are GORGEOUS, Laura! That color! That glaze! Your photos are perfection. Wishing you a happy 2016 filled with sweet, pretty things. xx

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