Dressed Up Baby Cakes For Mother’s Day

by Caterina Borg, Good Food Gourmet on May 14, 2012

Many of us were blessed with the gift of truly amazing women in our lives, and for those of us who were fortunate enough to grow up with this experience, the word mother means so much more than it may to others. I am one of those fortunate people who was surrounded by many strong, independent women. Unconditional love was a given and so was their wisdom and support for every crazy idea that I ever had. I not only have the love of my own mother, but also the love of so many other women who have shown great strength and dignity throughout their lives, and raised their children to be good and kind members of society.

Needless to say, I never wait for Mother’s Day to show them how much I love and care for them, it has always been important to me to make time for them every day…after all, life is so short.

So on these busy days in the restaurant world, I prefer to do things quietly at home or with friends where we can spend time together, enjoy our meal and simply laugh the hours away without being hurried by wait staff trying to seat the next guests…I try to remember that the memories we make now, will last me a lifetime.

This Mother’s Day was spent with the Parisi family who we have known for almost 30 years and Rosetta is my mother’s best friend, in addition to being like another mother to me. Rosetta is a huge fan of anything almond and so is my mother. So whenever I go to visit, I prepare a box of almond macaroons just for her. She does not have to share them but always does…

So on this day, she not only got her own almond macaroons but I wanted to make some baby almond cakes also made with almond paste that have a lovely dense texture and are rich in almond taste. I baked the cakes in small mini bundt shaped cake pans and served them atop a vanilla pastry cream cloud. You could also use my recipe for chocolate pastry cream which is outrageously good, or you can simply go with some lightly sweetened whipped. Feel free to add some assorted berries or other sliced fruit with the cake…it would go beautifully with the almond cake and any type of cream you choose to use.

So on these hectic days stay away from the restaurants. Choose instead to stay at home and focus on what’s more important. The special people in your life will always make great company, so plan a simple but delicious menu and spend your time with those that truly matter.

Almond Cake (makes 2 large 10” bundt cake or approx 16-20 baby bundt cakes depending on size)

1 lb 4 oz almond paste

1 lb sugar

1 lb butter, room temp

1 lb 4 oz eggs

8 oz cake flour, sifted

Add the almond paste to the bowl of your stand mixer and add the sugar. Using the paddle attachment, begin to beat these ingredients together until the texture is like coarse sand. Slowly add the room temperature butter until it is well incorporated and then add the eggs one by one. Scrape down the sides and the bottom of the bowl and make sure this is well incorporated. Lastly, add the sifted flour and mix until the flour is no longer visible in the batter. Spray the large bundt pans or the mini bundt pans and add the batter into the pans evenly. Bake in a preheated 350°F oven until golden brown on top. For larger cakes this should take approximately 30 minutes but for the smaller bundts it should take anywhere from 10-15 minutes. Remove from the oven and allow to cool completely. Serve with custard, whipped cream or fresh fruit.

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