little almond cakes
makes 20 little cakes
3 egg whites
125g caster sugar
30g plain flour
100g ground almonds
100g melted butter
75g raisins
icing sugar for dusting
Whisk the egg whites and caster sugar together until frothy, but not stiff. Beat in the flour, then the ground almonds, then the melted butter. Fold the raisins into the mixture.
Grease twenty of the holes of a 24 hole non-stick mini muffin tray with a little melted butter and spoon the mixture into them. Bake in the oven at 190C/170C fan for about 18-20 minutes - I'd start checking them after 15. Remove from the oven, dust with icing sugar and allow to cool before removing from the tray - they'll pop out without any trouble.
3 egg whites
125g caster sugar
30g plain flour
100g ground almonds
100g melted butter
75g raisins
icing sugar for dusting
Whisk the egg whites and caster sugar together until frothy, but not stiff. Beat in the flour, then the ground almonds, then the melted butter. Fold the raisins into the mixture.
Grease twenty of the holes of a 24 hole non-stick mini muffin tray with a little melted butter and spoon the mixture into them. Bake in the oven at 190C/170C fan for about 18-20 minutes - I'd start checking them after 15. Remove from the oven, dust with icing sugar and allow to cool before removing from the tray - they'll pop out without any trouble.