Hello my dear readers,
I think by now you all know my go-to dessert when I’m craving something indulgent but quick and easy to make: my trusty flourless almond cake.
This recipe has become quite the hit back home in Italy! I shared it with my mother-in-law, and she loved it so much that she passed it on to all her friends. Then, she had the brilliant idea to make mini versions—basically turning the cake into muffins.
Naturally, I had to try it myself! I didn’t have any lemon or orange for flavoring, but I did have vanilla paste and some sliced almonds. So here it is: my indulgent flourless almond cake, now in muffin form!
For the recipe and step-by-step instructions, follow the above recipe or click here, with a couple of delicious tweaks! Instead of lemon zest, I added a teaspoon of vanilla paste, and for a twist, I topped the muffins before baking them with sliced almonds instead of powdered sugar and strawberries. Instead of using a cake pan, I poured the batter into a lined muffin tray. The baking time is nearly the same—after 25 minutes, check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they’re ready!
These little muffins turned out incredibly light, like fluffy clouds in your hand! Whether you’re a fan of cakes or muffins, this recipe is versatile and simply irresistible.
If you haven’t tried my flourless almond cake yet, now’s the time! Whether in its classic cake form or this delightful muffin version, I’m confident you’ll fall in love.
Give it a go and let me know—you won’t regret it!
By for now,
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