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Cake unsalted butter sugar almond meal cake flour egg whites almond vanilla blueberries apples cinnamon sugar sugar brown sugar ground cinnamon icing sugar
Viewed: 43 - Published at: 9 years agoIngredients
- For the cake
- 3/4 cup unsalted butter, cut into small pieces
- 1 1/2 cups icing or powder sugar
- 1 cup almond meal
- 1/4 cup self raising or cake flour
- 5 egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 medium Granny Smith apples, peeled, cored and sliced
- For the cinnamon sugar
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 11/2 teaspoon ground cinnamon
- Icing sugar for dusting
Method
- Preheat oven to 180 C/ 350 F. Grease six round 5" inch tart molds For the cinnamon sugar, combine the ingredients in a small bowl and set aside
- Melt the unsalted butter in a small saucepan over medium-low heat. Simmer, swirling the pan occasionally, for 4 to 5 minutes or until light golden. Remove from heat and strain in case there are traces of solid browned butter. Set aside for 15 minutes to cool.
- Whisk the egg whites in a small bowl just to break them up. Add the almond and vanilla extract. Sift the icing sugar and flour into a large bowl. Stir in the almond meal. Make a well in the centre. Gradually add the egg whites, stirring constantly with a metal whisk until combined. Add the brown butter and stir until well combined.
- Divide the batter spooning it into each mold, garnish with the apples and blueberries on top and sprinkle with cinnamon sugar
- Bake the mini cakes for 25 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pans for 10 minutes. Unmold and turn onto a wire rack to cool completely. Dust with icing sugar. Serve.
