Prep Time:25 minutes
Cooking Time:20 minutes
These light, buttery and versatile cakes use egg whites for leavening, icing sugar for sweetness and ground almonds for a delicious texture that’s chewy and moist. I add a good pinch of Malden sea salt to balance any sweetness and love them best with tart summer berries.
Also, spread your ground almonds on a lined baking sheet and put into a 180c pre-heated oven for 6-8 mins before you start, and allow to cool completely before adding to your recipe. It will give the cakes much more depth of flavour and aroma.
They are completely delicious fresh from the oven, but also keep well for 2–3 days.
90g plain flour, sifted
200g icing sugar, sifted
Good pinch of sea salt
180g ground almonds
Finely grated zest of 2 lemons
6 egg whites
200g unsalted butter, melted completely and cooled
around 3 plums, thinly sliced into pieces you like the look of
20g flaked almonds
One 12-hole individual mini cake or muffin tray, greased (use a cupcake pan if you prefer – no case necessary)
- Preheat the oven to 180°C fan assisted/gas mark 6.
- Whisk together the flour and icing sugar in a bowl, then whisk in the salt, ground almonds and lemon zest.
- Whip up the egg whites until stiff peaks form. Fold the whites into the dry ingredients, then lightly stir in the melted butter. It should come together into a batter.
- Spoon evenly into your prepared cupcake or muffin tray and scatter all over with the flaked almonds and plum slices. Bake for 15–20 minutes, or until a cocktail stick inserted into the centre comes out clean (avoid skewering the fruit, as this may result in the stick coming out clean before it’s baked properly). Allow to cool in the tin for 10 minutes before transferring on to a wire rack to cool completely.
The ones pictured were for the bakery one Sunday & we piped a little bit of buttercream just at one side and topped with more plum but you can leave them just as they are or decorate however you like.