An original recipe by Sarah Tibbetts, Valrhona Pastry Chef
Category: Cakes & Tarts
Difficulty: Medium
 Makes about 10 mini cakes


Almond Cake
1 1/2 cup (125g) almond flour
1 cup (125g) confectioner's sugar
2 ea (125g) extra large eggs
1 tsp (8g) honey
1/4 cup +1 1/2 tsp (40g) all-purpose flour
3/4 cup (125g) butter (melted)
Almond Whipped Ganache
1/2 cup (115g) cream
heaping tablespoon (25g) honey
1 1/2 cup (165g) Almond Inspiration
Whipped Ganache:
1 cup (225g) Ganache
1 cup (225g) cream
1/2 cup (150g) raspberry jam
As Needed raspberries (for garnish)
As Needed caramelized almonds (for garnish)


Almond Cake
  • Combine the first four ingredients in the bowl of a stand mixer and blend with the paddle attachment. 
  • Add the flour, then the melted butter. 
  • Place in a pastry bag and chill until ready to use. 


Almond Whipped Ganache

  • Melt the Almond Inspiration in a heat proof bowl in the microwave in 20 seconds increments, stirring between each.
  • Combine the smaller amount of cream with the honey in a pot.
  • Bring to just under a boil and then slowly pour over the melted Almond Inspiration, to create an emulsion. 
  • Blend with an immersion blender to completely emulsify.
  • Rescale to 225g, and add the cold cream. Blend with an immersion blender again.
  • Pour into a shallow container and allow to crystalize in the refrigerator for several hours.
  • When ready to use, whip the Almond Inspiration Ganache with a mixer to medium stiffness.


  • Pipe the cake batter into small loaf molds and bake at 375°F (190°C) until golden brown (about 15 minutes).
  • Cool and unmold. Trim the top to create a flat surface.
  • Spread raspberry jam on top of the cake.
  • Whip the Almond Whipped Ganache to medium stiffness and pipe on the top in a zig-zag motion to cover the jam completely.
  • Garnish with raspberries and caramelized almonds.


Note: If ganache breaks bring 2 tablespoons honey to a boil (20 seconds in a microwave). Slowly whisk in honey as needed until the ganache is smooth and shiny again.