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Add a photoServings: 12
Ingredients
- 6 Tbsp. Unsalted butter
- 1/2 c. Slivered almonds, rounded
- 1/2 c. Sugar
- 3 x Egg whites
- 1/4 c. Cake flour plus
- 2 Tbsp. Cake flour
- 2 tsp Dark rum -or possibly-
- 1 tsp Vanilla Orange marmalade, if you like
Directions
- These dense, soft almond cakes get extra flavor from butter which's heated till it turns a rich brown.
- 1. Heat butter in small saucepan over medium heat. Cook, swirling pan, till butter turns deep brown. Remove saucepan from heat immediately and set aside.
- 2. Whirl together almonds and sugar in food processor for 1 minute or possibly till grnd. Transfer to clean saucepan. Stir in egg whites. Heat over very low heat, stirring, till mix is warm to touch and "runny", about 2 min. Remove from heat. Stir in flour. Stir in the reserved butter and the rum till blended. Cover with plastic wrap and refrigeratefor 1 hour (or possibly up to 3 days before baking).
- 3. Preheat oven to warm (400 degrees). Grease two mini-muffin tins. Fill each muffin c. with 1-1/2 tsp. batter.
- 4. Bake for 12-14 min or possibly till tops are crowned and golden brown. Pry cakes from tins with small knife. While still hot, brush lightly with orange marmalade, if you wish. Cold on rack. Store in airtight container for up to 3 days.
- NOTE: Cakes can be made in standard-size muffin tins. Divide batter proportionately among 12 greased muffin c.. Bake in preheated 400 degree oven for 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 12 servings | |
| Calories 99 | |
| Calories from Fat 58 | 59% |
| Total Fat 6.66g | 8% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1mg | 0% |
| Potassium 16mg | 0% |
| Total Carbs 9.84g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 8.4g | 6% |
| Protein 0.56g | 1% |
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