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Lemon and Blackberry Teacakes


Description

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


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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

  1. Preheat oven to 350ºC. Butter or spray 6 mini brioche or muffin molds.
  2. Melt the butter in a small bowl and set aside.
  3. In a large bowl, mix the sifted flour and confectioners’ sugar together with the almond meal, salt and baking powder.
  4. Make a well in the center and add the vanilla extract or paste, zest and egg whites.
  5. Mix until well combined. Add the melted butter and mix carefully until fully incorporated. The mixture will be silky and shiny.
  6. Cut the blackberries in thirds.
  7. Put the individual molds on a cookie tray, and divide the batter evenly among them.
  8. Add the blackberry pieces on top.
  9. Bake for about 30 minutes, until a tester inserted in center comes out clean.
  10. Cool 10 minutes on a wire rack and then carefully unmold. Cool completely.
  11. Dust with powdered sugar and serve.

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