The almond cakes can be made a day in advance. Just strain the raspberry sauce, add fresh fruit and you have a quick, delicious and healthy dessert. Serves 4.
1/4 c. whole raw almonds
1/4 c. sugar
1/4 c. flour
1/4 tsp. baking powder
3 T. melted butter
2 T. dark rum
12 oz. frozen raspberries, defrosted
1/3 c. strawberry or raspberry preserves (seedless)
1/2 c. blueberries
1/2 c. sliced strawberries
4 sprigs fresh mint
Preheat the oven to 350 degrees. Put 4 paper liners in muffin tins. Put the almonds, sugar, flour, and baking powder in a small food processor and process until smooth. In a medium bowl whisk together the egg, melted butter and rum. Add the almond mixture and whisk gently until just combined. Pour the batter into the muffin cups and bake 15 minutes. Unmold and cool on a rack.
For the sauce, push the defrosted raspberries through a food mill and then strain through a sieve.
Put the almond cakes on a plate and surround them with the fresh fruit. Generously drizzle the sauce over, garnish with a sprig of mint and serve. If you like your cakes more saturated, roll them around in the raspberry sauce, then put on a plate.
– Jacques Pépin, "More Fast Food My Way"