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.
- 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
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