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Ingredients
- 18 Tbsp. unsalted butter room temperature
- 3/4 c. granulated sugar plus
- 2 Tbsp. granulated sugar
- 1 lrg egg
- 2 lrg egg yolks
- 1 Tbsp. fresh lemon juice Zest of 1 lemon
- 1 1/2 tsp vanilla extract
- 1 3/4 c. all-purpose flour
- 1/3 c. blanched almonds grnd
- 2 c. assorted summer fruits see * Note Confectioner's sugar
- 4 sprg mint, for garnish (optional)
Directions
- * Note: Use summer fruits such as strawberries, raspberries, blueberries, peaches and figs.
- Heat oven to 325 degrees. Butter eight 3 1/2- by 1 1/2-inch brioche molds; set aside.
- In electric mixer, combine butter and 3/4 c. granulated sugar; beat on medium till fluffy, about 5 min. Beat in whole egg and yolks till combined. Beat in lemon zest and vanilla till combined.
- Add in flour and almonds; combine. Spoon batter into prepared molds, banging botoms to compact batter. Bake 20 to 25 min. Reduce heat to 300 degrees; bake till golden brown, 5 - 10 min. Let cold on a wire rack.
- Slice fruit into bite-sized pcs, and toss with remaining 2 Tbsp. granulated sugar and lemon juice. Let fruit stand 5 - 10 min. Dust cakes with confectioner's sugar. Serve with fruit, and garnish with mint.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 947 | |
| Calories from Fat 543 | 57% |
| Total Fat 61.98g | 77% |
| Saturated Fat 34.58g | 138% |
| Trans Fat 0.0g | |
| Cholesterol 294mg | 98% |
| Sodium 34mg | 1% |
| Potassium 197mg | 6% |
| Total Carbs 88.77g | 24% |
| Dietary Fiber 2.9g | 10% |
| Sugars 44.89g | 30% |
| Protein 11.82g | 19% |
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