Title: Almond cakes with fresh fruit
 Categories: None
      Yield: 4 Servings
 
     18 tb (2 1/4 sticks) unsalted
           -butter; room temperature
    3/4 c  Plus 2 tablespoons
           -granulated sugar
      1 lg Egg
      2 lg Egg yolks
      1 tb Freshly squeezed lemon juice
           -plus zest of 1 lemon
  1 1/2 ts Pure vanilla extract
  1 3/4 c  All-purpose flour
    1/3 c  Finely ground blanched
           -almonds; (1 ounce)
      2 c  Assorted summer fruit such
           -as strawberries;
           -raspberries, blueberries,
           -peaches, and figs
           Confectioners' sugar for
           -dusting
      4    Sprigs mint for garnish;
           -optional
 
  1. Heat oven to 325. Butter eight 3 1/2 x 1 1/2 inch brioche molds;
  set aside. In electric mixer, combine butter and 3/4 cup granulated
  sugar; beat on medium until fluffy, about 5 minutes. Beat in whole
  egg and yolks until combined. Beat in lemon zest and vanilla until
  combined.
  
  2. Add flour and almonds; combine. Spoon batter into prepared molds,
  banging bottoms to compact batter. Bake 20 to 25 minutes. Reduce heat
  to 300; bake until golden, 5 to 10 minutes. Let cool on a wire rack.
  
  3. Slice fruit into bite-size pieces, and toss with remaining 2
  tablespoons granulated sugar and lemon juice. Let fruit stand 5 to 10
  minutes. Dust cakes with confectioners' sugar. Serve with fruit and
  garnish with mint.
  
  If you prefer, bake in a nine inch cake pan for 45 minutes.