Name: Apple Blueberry Almond Mini Cakes with Brown Butter
Yield: 5 cakes
Ingredients: 0.75 cup unsalted butter, cut into small pieces; 1.5 icing or powdered sugar; 1 cup almond meal; 0.25 cup self raising or cake flour; 5 egg whites; 1 teaspoon almond extract; 0.5 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; Teaspoon ground cinnamon; Icing sugar for dusting

Serves: 5 cakes

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

³⁄₄	cup unsalted butter, cut into small pieces
1 ¹⁄₂	icing or powdered sugar
1	cup almond meal
¹⁄₄	cup self-raising or cake flour
5	egg whites
1	teaspoon almond extract
¹⁄₂	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
•	teaspoon ground cinnamon
•	icing sugar for dusting

Instructions

1.	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.
2.	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.
3.	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.
4.	Distribute the batter evenly into each prepared mold, topping them with sliced apples and blueberries. Sprinkle the cinnamon sugar mixture over the fruits.
5.	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.