Sponge Cakes with Dried Apricots and Smoked Almond Chunks
Mix the almond powder, sugar, melted butter and flour in a mixing bowl.
Gently blend in the eggs, followed by the dried apricots, until you obtain an even mixture.
Pour the mixture into the sponge cake molds (if the molds are not made of silicone, butter them beforehand), and sprinkle with crushed almonds.
Preheat the oven to 180 °C and bake for 15 to 20 min.
Remove from the oven, remove from the molds and place on a cooling rack until cool.
Perfect wine pairing
More about this grape varietyChardonnay de France
The power behind refinement and full body. Chardonnay has become the most renowned white grape variety in the world of wines. It typifies French chic with its smooth palate and long finish. Always amazing with shellfish and fine fish. Scallops, whether simply sautéed or in a tartar with truffles, are an excellent pairing. This very chic combination is both mouthwateringly eye-appealing and easy to make. With the finesse of the meat and the elegance of the bouquet, it is pure pleasure. Chardonnay’s long finish perfectly complements the scallop’s powerful flavor. It is also the wine of choice for a Tarama Soufflé. It is a very creative match with pears. To prove its power and noble character, Chardonnay here pulls off a breathtaking harmony between the savory flavor of Roquefort cheese, the sweetness of the pear, and the long-lasting aroma of saffron. A miraculous combination that you simply cannot miss.
