MUNCH RATING: 5/5
I found this recipe on the BBC Good Food website about a year ago and printed it off, but I’ve only just got around to making them as I just happened to have all the ingredients in the house. It’s a shame I never tried the recipe earlier as they are absolutely delicious. The cake is extremely light and moist and the fresh tang of lemon zest and the blueberries gives them a ‘Summer’s here!’ taste.
CHANGES TO THE RECIPE:
I used 3 large egg whites instead of medium because we only use large eggs. They had been frozen and I defrosted them overnight in the fridge, then I left them at room temperature for about an hour before using.
Instead of using non-stick friand or muffin tins, I used my new silicone cake cases that Steve’s Mum bought me from Wilkinsons. They worked really well as they held their shape when I put the cake mixture in and so I just put them on a baking tray to make it easier to get them in/out of the oven. Once baked, the cakes were easy to pop out of the silicone cases, but I did think that they retained the steam as the cakes were cooling and this made the bottoms of the cake slightly soggy.
The silicone cases are the size of fairy cakes cases, so I managed to make 7 cakes instead of 6. I have tried making these in paper fairy cases and I managed to make 12, but they were very thin/shallow and not as good as when I used the silicone cases.
Well these went down a complete storm! Steve’s Dad doesn’t like almonds, so I warned him before he tried them that they were made of mainly ground almonds, but he tried them anyway and he said they were probably the best cakes I’ve made!
I will definitely make these again, but they will be considered a once-in-a-while treat as I think they’re expensive to make because they’re made of ground almonds and blueberries aren’t cheap either. Plus they’re just over 300 calories each!
- 100g unsalted butter, melted and cooled
- 125g icing sugar, plus extra for dusting
- 25g plain flour
- 85g ground almonds
- 3 medium/large egg whites
- 1 unwaxed lemon, grated rind only
- 85g blueberries
- Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool (nuke in the microwave for 35-40 seconds).
- Sift the icing sugar and flour into a bowl, add the almonds and stir together.
- Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
- Divide the batter among the tins (using a jug was the easiest way). Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes (mine took 20 minutes) until just firm to the touch and golden brown.
- Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.