I used mini brioche molds as in the original recipe. Simply because I have them and, quite frankly, haven’t made individual brioche (or brioche a tete, regrettable pics but awesome recipe) in ages. They look amazingly cute and are the perfect size; regular muffin molds work just as well.
A dust of powdered sugar, and you’re set. My kind of cake, rustic and incredibly tasty!
I highly recommend this book. Highly.I bought it on a whim, because it was pretty or because of the pictures or some similar reason. The thing is that every recipe I tried has been amazing, like the chocolate buckwheat almond cake, the blueberry muesli, the banana quinoa chocolate muffins, the plum hazelnut upside down cake or a lentil carrot soup that I will share soon.
- 5 Tablespoons (70g) unsalted butter
- ¼ cup (45g) all purpose or cake flour (use rice flour for a GF version)
- ½ cup (60g) almond meal
- ½ cup (60g) confectioners’ sugar
- Pinch of salt
- ¼ teaspoon baking powder
- ½ teaspoon vanilla extract or paste
- Zest of 1 lemon
- 2 egg whites, lightly beaten until foamy
- ⅔ cup (100g) blackberries, fresh or frozen
- Preheat oven to 350ºC. Butter or spray 6 mini brioche or muffin molds.
- Melt the butter in a small bowl and set aside.
- In a large bowl, mix the sifted flour and confectioners’ sugar together with the almond meal, salt and baking powder.
- Make a well in the center and add the vanilla extract or paste, zest and egg whites.
- Mix until well combined. Add the melted butter and mix carefully until fully incorporated. The mixture will be silky and shiny.
- Cut the blackberries in thirds.
- Put the individual molds on a cookie tray, and divide the batter evenly among them.
- Add the blackberry pieces on top.
- Bake for about 30 minutes, until a tester inserted in center comes out clean.
- Cool 10 minutes on a wire rack and then carefully unmold. Cool completely.
- Dust with powdered sugar and serve.