Almonds in Provence

There are many traditional almond deserts and sweets including Calisson from Aix-en-Provence - a mixture of almonds and glacé melon, Dragee which are given away as a symbol of purity at christenings and as a blessing at Provençal weddings and the Délice de l'Amandier from Mont Ventoux which is a flour-less almond cake.

When we first moved here there was a boulangerie in Apt which made a delicious almond and glacé cherry Madeleine.  They cost a fortune, so were only an occasional indulgence!  The boulanger told me they were a traditional Apt cake.  I guess that with the glacé fruit business being so dominant here, you would expect it to creep into the food somehow.  The boulanger is long-gone, but a bit like Proust's Madeleine moment, I haven't forgotten the delicious taste of his cakes and I often bake these at Easter as a treat.

Little Almond Cakes

David photographed these before they went.

115g softened salted butter
150g caster sugar
3 large eggs
85g ground almonds
45g plain flour
a good sprinkling of almond essence
40g roughly chopped glace cherries




Preheat the oven to 180C, gas mark 4 and liberally butter a tray of madeleine moulds or get ready 8 cup cake paper cases.
Beat the butter until pale and soft.
Gradually add the sugar, beating until pale and fluffy.
Beat in each egg, making sure that the egg is well incorporated before adding another.
Fold in the almonds, almond essence and cherries.
Sift the flour and gently fold into the mixture.
Spoon into the madeleine moulds or paper cases, making sure not to overfill them.
Bake for about 20 minutes, until springy and golden.
Turn out on to a cooling rack and dust with caster sugar.