Apple Tea Cakes

Name: Apple Tea Cakes
Yield: 4 servings
Ingredients: 3 tbsp butter; 2 tbsp light butter; 56 paper petit four cups; 14 oz almond paste; 1 tbsp pure apricot spreadable fruit; 3 whole eggs; 1 egg white; 0.25 cup all-purpose flour; 2 large apples , peeled, cored and chopped into 1/4-inch cubes; 1 "4 teaspoons confectioners sugar"

From the kitchen of Carly

Delicate almond cakes studded with fresh apple chunks and baked in petit four cups. Marzipan-based batter stays tender while the fruit adds brightness and subtle moisture. Dusted with confectioners sugar, these are sophisticated enough for tea service yet simple enough for weeknight baking.

Almond paste is a secret weapon for tender, delicate cakes that are somehow moist without a drop of oil. These little marzipan-based cakes turn out with a fine, almost silky crumb, then fresh apple cubes on top add a welcome tartness and slight structural contrast. They bake in just over half an hour and keep for days, which makes them perfect for a small gathering or a week of quiet afternoons with tea.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

3 tbspbutter
2 tbsplight butter
56paper petit four cups
14 ozalmond paste
1 tbsppure apricot spreadable fruit
3whole eggs
1egg white
1/4 cupall-purpose flour
2 largeapples , peeled, cored and chopped into 1/4-inch cubes
1"4 teaspoons confectioners sugar"

Instructions

Preheat the oven to 350°F. Put both butters in a bowl and microwave until melted, 30 to 45 seconds, then set aside to cool for 10 to 15 minutes. Arrange the petit four cups across a large baking sheet. In an electric mixer fitted with the paddle attachment, combine the almond paste and spreadable fruit and beat on medium speed until smooth, about 30 seconds, scraping down the bowl to make sure everything is incorporated. Add the eggs and egg white one at a time, beating after each addition, then switch to low speed and mix in the flour until just combined, about 30 seconds. Pour in the melted butter and beat until blended, another 30 seconds. Transfer the batter to a 1-gallon resealable plastic bag, press out the air, and seal it. Snip a 1/4-inch piece from one of the lower corners and pipe the batter into the cups, filling each three quarters full. Scatter a few apple cubes on top of each one, then sift the confectioners sugar over everything. Bake for 26 minutes, until light golden, and let cool completely before storing in an airtight container at room temperature for up to 1 week.

Tips from the kitchen

Use pure almond paste (marzipan), not almond flour. The difference in texture is real, and you need that smooth paste to get the right crumb structure.
Don't skip cooling the melted butter. Folding warm butter into the beaten egg mixture can scramble it around the edges, which breaks the emulsion you've built.
Pipe the batter into the petit four cups, don't pour. It gives you control over fill level and keeps the apple cubes from sinking as much.

Variations

Swap apples for fresh pear or peach: any firm stone fruit works the same way, though pear is drier so you get less weeping into the batter.
Skip the apricot spread and add a teaspoon of vanilla extract and a pinch of cardamom to the almond paste instead, then top with a light lemon glaze.
Make them as one large loaf cake instead: bake in a small loaf pan for about 35 to 40 minutes, slice, and dust with sugar.
Top with a thin slick of white chocolate before baking by piping a small amount onto each cup after the apple cubes.

Make ahead and storage

Store cooled cakes in an airtight container at room temperature for up to a week. Freezing works fine for up to three months, but thaw them fully before serving so the crumb stays tender.