March 7, 2013


100 g unsalted butter , melted and cooled001 copy
125 g icing sugar , plus extra for dusting
25 g plain flour
85 g ground almonds
3 egg whites
1 lemon , grated rind only
85 g blueberries

1. Preheat the oven 180 degrees C. Generously butter six non-stick muffin tins. Melt the butter and set aside to cool.

2. Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.

3. 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.

4. Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.

5. Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.


P.S. One sunny afternoon, Kerija had nothing to do, so she decided to make muffins.. this is what cake out of the oven.. delish..

Enjoy, k.

recipe from GoodFood 101 Cakes&Bakes


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