Almond Cakes with Roasted Raspberry Swirl are moist and delicious little individual cakes baked up with a delicious sweet tart raspberry swirl. A very impressive and fun dessert that everyone will love.
Place a rack in the middle of the oven, and preheat to 350° F.
Add the raspberries to a small oven proof baking dish, like a ramekin.
In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour syrup mixture over berries and very gently toss to coat.
Roast for 20 minutes, or until the berry juices thicken and the raspberries start to fall apart, but not long enough for the juices to burn.
While the raspberries bake, prepare the cakes.
Keep the oven at 350° F.
Melt the butter in a small saucepan, and cook until it turns a pale golden brown color. Keep a close eye on the butter, as it can burn easily.
Grease the bottoms and sides of the financier pan with some of the melted butter.
Let the butter cool slightly as you work on the rest of the recipe.
Sift the all-purpose flour and powdered sugar together into a large bowl and stir in the ground almonds.
Place the egg whites in a separate large mixing bowl, and whisk by hand, with a hand mixer, or in a stand mixer, until they are white and frothy.
Gently mix the frothy egg whites into the flour mixture. Stir in the melted butter and vanilla extract, and mix well.
Spoon the batter into the cake pan, about ½-inch to 3/4 –inch high.
Spoon about 1 teaspoon full of the roasted raspberries onto each of the cakes, and swirl it into the cake. You will not need all of the prepared raspberries for the cakes. Reserve the remaining sauce to serve on the side for dipping or spooning.
Bake the cakes in the preheated oven for 20 minutes, or until they are lightly golden.
Let the cakes cool in the pan for 5 minutes, and then remove them from the pan, and allow to cool completely on a wire rack.
Serve the cakes warm or at room temperature with additional roasted raspberry sauce for dipping.