by chez danisse
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chez danisse's Notes:
Expand1/2 cup brown sugar Ask a question about this ingredient
7 ounces pure almond paste Ask a question about this ingredient
1/2 cup unbleached white whole wheat flour Ask a question about this ingredient
1/2 cup extra virgin olive oil Ask a question about this ingredient
3/4 teaspoons baking powder Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
confectioners sugar (optional) Ask a question about this ingredient
Preheat oven to 325ºF
Ask a question about this stepButter two 16-ounce ramekins and dust them with flour. Line the bottom of each ramekin with a round of parchment paper.
Ask a question about this stepCombine sugar, almond paste, and half of your flour (only 1/4 cup) in a medium bowl and break, crumble, and sift with your hands until the almond paste is broken up into pea size bits.
Ask a question about this stepIn a small bowl combine the other half of your flour (1/4 cup), baking powder, and salt. Gently stir with a fork or your fingers to mix well.
Ask a question about this stepAdd olive oil and vanilla extract to medium bowl with almond paste mixture and stir until it reaches a gritty smooth state.
Ask a question about this stepAdd eggs, one at a time, to medium bowl, stirring well after each egg.
Ask a question about this stepSprinkle half of the flour mixture over wet ingredients and stir gently, just to combine. Do not over-mix. Repeat with remaining flour mixture.
Ask a question about this stepDivide batter evenly between your two prepared ramekins. Bake cakes for approximately 45 minutes or until the tops reach a deep brown color and spring back when pressed in the center.
Ask a question about this stepRemove cakes from oven and run a knife around the perimeter of each ramekin to loosen the cakes.
Ask a question about this stepAllow cakes to cool completely in ramekins and they should slip out easily. Peel away parchment paper and you are all set. Dusting with confectioners sugar is optional. Each cake can be sliced into 4 petite slices.
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