With a soft, buttery base and a rich almond topping that caramelizes like a boss, this is the kind of treat that feels both homey and kinda fancy.

Units

Preheat to 350°F (175°C). Butter and flour six mini tart pans (approx. 4 inches / 10 cm).
In a large bowl, whisk eggs and sugar until pale and fluffy. Add melted butter and vanilla, mixing well. Sift in flour, salt, and baking powder, then fold in gently. Add milk and mix until smooth.
Divide batter evenly among the tart pans.
Bake for 12-15 minutes, or until the edges are set but the center is slightly underdone.
In a small saucepan, melt butter over medium heat. Add sugar, cream, and flour, stirring constantly. Add sliced almonds and continue to stir until the mixture thickens slightly, about 2-3 minutes.
Remove cakes from the oven, spoon the almond topping over each. Return to the oven and bake for another 10-12 minutes, until golden brown and the caramel is bubbling.
Let the mini cakes cool in their pans for 10 minutes before transferring to a wire rack. Serve warm or at room temperature with a dusting of powdered sugar and a dollop of whipped cream.

Built for six mini tart pans about 4 inches (10 cm) across, so each one gets its own caramelized almond top.

The base comes out at 12 to 15 minutes with the edges set and the centre still slightly underdone. That is deliberate; the second bake finishes it.

The topping thickens in 2 to 3 minutes. Spoon it over and give the cakes another 10 to 12 minutes.