Berries and lemon, a sunny combination and an awesome recipe.
All berries I can get my hands on go on a cookie tray, and later into a Ziploc bag when they are rock solid. So I can make summer recipes all winter. Or as long as the berries last. Even ice cream, something I eat all year.
Yet, these cakes, with almond flour, egg whites only and melted butter turned out to be in another league, so tender, balanced, with the right amount of sweet, acid, citrus and texture to make them a regular visitor in my kitchen.I guess they’re some second or third cousin to the sensational financier, a masterpiece of French baking.
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 a perfect size; regular muffin molds work just as well.
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.
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5 Tablespoons (70g) unsalted butter 1/4 cup (45g) all purpose or cake flour (use rice flour for a GF version) 1/2 cup (60g) almond meal 1/2 cup (60g) confectioners’ sugar Pinch of salt 1/4 teaspoon baking powder 1/2 teaspoon vanilla extract or paste Zest of 1 lemon 2 egg whites, lightly beaten until foamy 2/3 cup (100g) blackberries, fresh or frozen
Ingredients
- 5 Tablespoons 70g unsalted butter
- 1/4 cup 45g all purpose or cake flour (use rice flour for a GF version)
- 1/2 cup 60g almond meal
- 1/2 cup 60g confectioners’ sugar
- Pinch of salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract or paste
- Zest of 1 lemon
- 2 egg whites (lightly beaten until foamy)
- 2/3 cup 100g blackberries, fresh or frozen
Instructions
- 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.
barely adapted from La Tartine Gourmande, by Beatrice Peltre
Karen (Back Road Journal) says
November 3, 2016 at 10:31Berries and lemon, perfect anytime of the year. Love your little teacakes.
Felicia Lim says
October 29, 2015 at 16:06Me encantaron Paula!! 🙂 Vos siempre tomas algo fácil y lo transformas en algo muy especial!! La combinacion de limón y blackberries es algo que todavia no probe pero ya me imagino que va a ser espectacular!
Kathy says
October 10, 2015 at 12:56These are beautiful, Paula! I grow blackberries and raspberries, and always freeze them to enjoy during the winter. I think I will have to try these lovely teacakes!
HipFoodie Mom says
October 3, 2015 at 13:50Paula! These teacakes are beautiful!!!!! I need to be better about freezing berries!!! These are just gorgeous!
Cocoa and Lavender says
September 30, 2015 at 14:32I used to have 30 of those mini brioche tins, and I must have given them up when we moved west. So sad… I will have to make these using regular tins. But the good news is, they will still taste wonderful! I love the use of almond flour for a great cakey texture, too! Thanks,Paula!
Stacy Rushton says
September 30, 2015 at 03:27How lovely these are baked in brioche molds, Paula! I can imagine them more rustic baked in a normal muffin pan but those molds really fancy them up.
laurasmess.me says
September 30, 2015 at 03:11What gorgeous teacakes. Love the mini brioche pans as well, they make the cakes look so pretty with the fluted sides! Lemons and berries are definitely a winning combination. I am looking forward to more berry deliciousness as we head into the Australian summer! xx
Deb|EastofEdenCooking says
September 29, 2015 at 19:15Freezing berries is a fantastic way to savor summer all year long. I also have the same book hiding somewhere on my bookshelf. It's time to start baking more often!
Medeja says
September 29, 2015 at 12:07Lemon and blackberry.. Yummy! I am already dreaming about these teacakes.
Angie Schneider says
September 29, 2015 at 10:31They look absolutely delicious! I still have some frozen berries, so I can bake some this weekend.