Mini Almond Cakes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
5 egg whites (around 150g)
02 -
1 pinch of salt
03 -
150g of butter (unsalted)
04 -
100g powdered sugar/icing sugar
05 -
125g almond flour/meal
06 -
25g all-purpose/plain flour
07 -
Optional: 1 teaspoon vanilla extract
→ Garnish
08 -
Optional: Flaked almonds, sprinkle as desired
# Instructions:
01 -
Set the oven to 160°C/325°F. Coat a Financier Pan thoroughly with butter. For extra ease, you can dust it with a little flour and remove the surplus.
02 -
Put the butter in a small pot over low to medium heat. Allow it to fully melt, then stir every so often as it bubbles. Cook until it smells nutty and turns golden, with brown bits on the pot’s base (about 5-8 minutes). Take it off the heat and let it cool a bit.
03 -
Grab a large mixing bowl. Sift in the icing sugar, almond flour, all-purpose flour, and salt. Stir everything together until evenly mixed.
04 -
In another bowl, lightly beat the egg whites until they’re a little foamy, not stiff. Add them to your dry mixture and stir until smooth.
05 -
Pour the cooled golden butter into the mixture. Add vanilla if using. Gently whisk until just combined—don’t overdo it.
06 -
Spoon or pipe the batter into the greased Financier Pan. Smooth the tops with a spoon if needed and sprinkle with flaked almonds, if desired.
07 -
Bake for around 20 minutes until they turn slightly golden on top. Take them out and let them cool for 10 minutes before carefully removing from the molds. Let them cool fully on a rack.
# Notes:
01 -
These are often baked in small rectangle molds but a mini muffin tin works too.
02 -
Keep an eye on the butter—it can go from browned to burnt fast.
03 -
Egg whites just need a light foam, no need to whip to peaks.
04 -
Wait for them to cool a bit before taking them out of the pan—less chance of breaking.