Sunday, April 26, 2015
I haven't been in much of a cooking mood lately. Not sure why that is, since all sorts of beautiful produce is starting to show up in the markets. I was a cooking fiend in the winter, and now it takes everything I've got to drag myself into the kitchen. Luckily these little cakes were tempting enough to get me moving.
Adapted from What Katie Ate
4 large egg whites
1 large egg
10 tablespoons unsalted butter, melted
¾ cup almond meal
1 cup plus 3 tablespoons confectioner's sugar, sifted
⅓ cup all-purpose flour, sifted
½ teaspoon almond extract
½ pint (6 ounces) organic raspberries
Additional confectioner's sugar, for dusting
Preheat the oven to 375°F. Lightly grease a non-stick or silicone friand tray (mine has eight "cups").
Whisk together the egg whites and egg for a few seconds just to lightly combine; don't whip them into peaks. Add the butter, almond meal, confectioner's sugar, flour, and almond extract and beat to combine well. Pour into the prepared pan, filling each whole ¾ full.
Place 3 raspberries on top of each friand and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Dust the friands with additional confectioner's sugar and serve warm with remaining raspberries.
Makes 8 cakes