La Tartine Gourmande: Petits Gâteaux aux Groseilles (Red Currant Mini Cakes)

I have a bad habit of picking up packages of red currants at the store whenever I see them, which admittedly, is about once a year.  But I often do so without any plan of how I'm going to use them.  Luckily I stumbled across this fantastic little recipe, which really lets the currants shine.  The cakes are also fantastic without the currants if the season has already passed.

Petits Gâteaux aux Groseilles (Red Currant Mini Cakes)
Adopted from La Tartine Gourmande

1⅛ cups all-purpose flour, sifted

1½ cups almond flour

2½ cups powdered sugar, sifted

¾ teaspoon baking powder

Pinch kosher salt

3 large eggs plus 6 large egg whites
6 ounces unsalted butter, melted

½ teaspoon almond extract

2 teaspoons vanilla bean paste

¾ cup red currants

Preheat your oven to 350°F.

Mix all the dry ingredients in a bowl: all-purpose flour, almond flour, powdered sugar, baking powder, and salt.  Lightly beat the eggs and egg whites with a fork, then add to the dry ingredients and mix.  Add the melted butter, almond extract, and vanilla bean paste and mix.

Grease a muffin pan and divide the dough between the 12 molds.  Place the washed currants on top.
Bake for 15 to 20 minutes.  Remove from the oven and let cool down for a few minutes before unmolding on a cooling rack.

Makes 12 cakes