Rich almond and butter cakes of Parisienne origin
These tiny, rich almond and butter cakes of Parisienne origin make the perfect end to a meal or a sweet bite alongside a coffee. A great way of making your ingredients stretch a long way.
You can use frozen berries, blueberries, chocolate chips or even pieces of diced plum or raspberries in place of the dried apricots—just go with the season or what you happen to have plenty of.
Frozen egg whites work well for this recipe (a great way to use up leftovers).
100g unsalted butter (plus extra for greasing)
50g plain flour
100g caster sugar
100g ground almonds
½-1 tsp almond or vanilla extract
4 large egg whites
10 dried apricots, finely chopped (or 12-18 small raspberries, blueberries, chocolate pieces)
20g flaked almonds
Icing sugar, to dust
1 tray for mini muffins/ friands/financiers
Preheat the oven to 180C. Heat up the butter in a small pan and allow to bubble and froth until it starts to smell biscuity and begins to brown. Tip into a bowl, otherwise it will continue to cook and possibly burn.
Sift the flour and sugar into a large bowl and then mix in the almonds. Beat the egg whites with a pinch of salt until frothy (soft and light, not firm peaks) and fold into the almond mixture, along with the melted butter.
Grease the muffin tray and spoon or pipe the mixture into the moulds, then push a few pieces of apricot into the top of each little cake and sprinkle with flaked almonds. Bake in the preheated oven for about 15-20 mins, until golden and springy. Leave to cool in the moulds for 10 mins before turning out and sprinkling with icing sugar.
Recipe: Jenny Chandler