ALMOND CAKES

    Friday I attended the American Craft Council Show in Saint Paul.  It's a show I worked myself some 20 years ago when I was creating my one-of-a-kind hand crocheted linen tapestry bags.  But I no longer make bags and haven't frequented the show in many years, so I was thrilled when I went and found a dear friend from Kansas City showing her fiber work.  Susan joined us for dinner one night and it was wonderful getting caught up on the past ten years.  I hope it isn't that long until we can visit again...  Our dessert that night was a little almond cake with grapes.  I also see this cake, based on the French financier pastry, made as it traditionally is in the small rectangular molds (to mimic treasured bars of gold) with fresh raspberries lining the center.

                           ALMOND CAKES WITH GRAPES
                                    (adapted from Gourmet Magazine)

1 1/2 tablespoons Cognac or Amaretto
1 cup seedless grapes, halved (or any other seasonal fruit)
3/4 cup (3 3/4-ounces) whole blanched almonds
1/2 cup unsalted butter, softened
3/4 teaspoon vanilla
2 large eggs, room temperature
1/3 cup unbleached flour
1/8 teaspoon salt

4 shallow 1/3-cup ovenproof dished, 1/2-inch deep

1.  Put oven rack in upper third of oven and preheat to 400 degrees.
2.  Toss grapes with Cognac or Amaretto in a small bowl.
3.  Pulse half of almonds with 1 tablespoon sugar in food processor until finely ground.  Transfer to a bowl and repeat with remaining almonds and 1 more tablespoon sugar. 
4.  Beat together butter and remaining 6 tablespoons sugar in a bowl with an electric mixer at high speed until pale and fluffy, then beat in vanilla.  Add eggs 1 at a time, beating well after each addition.  Reduce speed to low and beat in ground almonds, flour, and salt until just combined.
5.  Divide batter among buttered dishes and press drained grapes lightly into the batter. Place dishes on a baking sheet and bake until cake is firm and pale golden with slightly darker edges, about 20 minutes.
6.  Transfer cakes to a rack and cool slightly in dishes before serving.