Apple Blueberry Almond Mini Cakes with Brown Butter
Ingredients: 13
Delight in these exquisite Apple Blueberry Almond Mini Cakes infused with the richness of brown butter, a perfect treat for any occasion.
Ingredients
¾ | cup unsalted butter, cut into small pieces |
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1 ½ | icing or powdered sugar |
1 | cup almond meal |
¼ | cup self-raising or cake flour |
5 | egg whites |
1 | teaspoon almond extract |
½ | teaspoon vanilla extract |
1 | cup fresh or frozen blueberries |
2 | medium Granny Smith apples, peeled, cored, and sliced |
2 | tablespoons granulated sugar |
1 | tablespoon brown sugar |
1½ | teaspoon ground cinnamon |
icing sugar for dusting |
Instructions
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- Begin by preheating the oven to 180°C (350°F) and generously grease six round 5-inch tart molds. For the cinnamon sugar topping, delicately combine the ingredients in a small bowl and set it aside for later use.
- In a small saucepan over medium-low heat, melt the unsalted butter. Let it simmer, gently swirling the pan occasionally, for 4 to 5 minutes until it turns a light golden hue. Remove from heat, strain the butter to remove any solid browned bits, and allow it to cool for 15 minutes.
- Whisk the egg whites in a small bowl to loosen them up. Incorporate the almond and vanilla extract. Sift the icing sugar and flour into a large bowl, then add the almond meal. Create a well in the center and gradually pour in the egg whites, stirring continuously with a metal whisk until well combined. Finally, add the brown butter and mix until thoroughly incorporated.
- Distribute the batter evenly into each prepared mold, topping them with sliced apples and blueberries. Sprinkle the cinnamon sugar mixture over the fruits.
- Bake the mini cakes for 25 minutes or until a skewer inserted into the center comes out clean. Let them cool in the molds for 10 minutes before unmolding them onto a wire rack to cool completely. Finish off by dusting them with icing sugar before serving.
Jul 19, 2024