Author Notes: Sometimes splitting one cake recipe into smaller versions gives us freedom to present the same bake with some variations. Such is the case of this brown butter cake I divided in smaller molds and garnished some with apples, others with blueberries, or both. Light and fluffy, they are great for breakfast! —bonheurcuisine
Makes: six 5" inch round cakes
Ingredients
For the cake
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3/4
cup unsalted butter, cut into small pieces
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1 1/2
cups icing or powder sugar
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1
cup almond meal
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1/4
cup self raising or cake flour
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5
egg whites
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1
teaspoon almond extract
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1/2
teaspoon vanilla extract
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1
cup fresh or frozen blueberries
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2
medium Granny Smith apples, peeled, cored and sliced
For the cinnamon sugar
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2
tablespoons granulated sugar
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1
tablespoon brown sugar
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11/2
teaspoon ground cinnamon
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Icing sugar for dusting
Directions
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Preheat oven to 180 C/ 350 F. Grease six round 5″ inch tart molds
For the cinnamon sugar, combine the ingredients in a small bowl and set aside - Melt the unsalted butter in a small saucepan over medium-low heat. Simmer, swirling the pan occasionally, for 4 to 5 minutes or until light golden. Remove from heat and strain in case there are traces of solid browned butter. Set aside for 15 minutes to cool.
- Whisk the egg whites in a small bowl just to break them up. Add the almond and vanilla extract. Sift the icing sugar and flour into a large bowl. Stir in the almond meal. Make a well in the centre. Gradually add the egg whites, stirring constantly with a metal whisk until combined. Add the brown butter and stir until well combined.
- Divide the batter spooning it into each mold, garnish with the apples and blueberries on top and sprinkle with cinnamon sugar
- Bake the mini cakes for 25 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pans for 10 minutes. Unmold and turn onto a wire rack to cool completely. Dust with icing sugar. Serve.