Strawberry Almond Cakes

After my recent biscuit baking binge I was left with a surplus of egg whites, so I cracked out one of my new recipe books and found these! The ground almonds in these cakes make them light and fluffy and the strawberries add a lovely sweetness.

Strawberry Almond Cakes

Ingredients (to serve 6)

3 egg whites

90g butter, melted

60g ground almonds

120g icing sugar, plus a bit extra for dusting

35g plain flour (I used a gluten-free blend, but normal is fine)

75g strawberries, thinly sliced

Step 1

Pre-heat your oven to 200°C/gas 6 and grease a 6-hole muffin tray.

Step 2

Put the egg whites into a bowl, whisk together briefly before adding the butter, ground almonds, sugar and flour. Stir until just combined (don't overmix).

Step 3

Spoon the mixture into the muffin tray and top evenly with the slices of strawberries. Bake for about 25 minutes.

Step 4

Leave the cakes to cool in the tray for about 5 minutes before carefully removing, you may need to run a round-edged knife around the edge of each one to loosen. Place on a wire rack and dust with icing sugar.

They are tasty on their own or perfect served with warm custard (let's face it what isn't perfect served with custard...)

This recipe is based on 'Sweet Almond Cakes' in Reader's Digest Baking Bible.