Happy Canada Day! Here’s an easy and delicious little cake that takes advantage of fresh strawberries.
These come together quickly and easily. They are more dense than a traditional muffin, made with ground almonds, egg whites and a bit of flour. The addition of freshly crushed seasonal stawberries makes this a great recipe. Give them a try while the berries are in – you can keep them simple or fancy them up with some whipped cream and extra berries on the side. The recipe is from Anna Olsen and we all know what a great (Canadian) baker she is.
Strawberry Almond Mini Cakes
from Anna Olsen on http://www.marilyn.ca
makes 12 regular muffin size mini cakes
2/3 cup roughly crushed fresh strawberries
6 large egg whites, at room temperature
1 1/2 cups icing sugar, sifted, plus more for dusting
1 1/4 cups ground almonds (also known as almond flour)
1/2 cup all-purpose flour
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1/4 tsp almond extact (optional)
Preheat oven to 350F, and grease a 12 cup muffin pan. Set aside
Whisk egg whites in a large bowl until frothy. In a separate bowl stir together the almond flour, flour, icing sugar and salt and stir this into the egg whites in 2 additions. Add the melted butter, strawberries, vanilla and almond extract and whisk until well blended.
Spoon batter into prepared tin. The batter will come almost to the top. Bake for 20-25 minutes until slightly browned and tester comes out clean. Let the cakes cool for 10 minutes then turn them out to cool completely.
Dust with icing sugar, serve and enjoy.
*keep refrigerated if not eating them right away – the fruit makes them quite moist…but serve them at room temperature.