Mini almond cakes crowned with a delicate slice of strawberry. The fresh and sweet flavours of the berry fall nicely between the moist and buttery friand, creating a heavenly dessert that tastes as pleasant as it looks.
- 2 egg whites
- 60 g butter, melted
- ⅓ cup (40 g) almond meal
- ½ cup (80 g) icing sugar
- 2 tbsps plain flour
- 2 small-piece strawberries, sliced thinly
Preheat oven to moderately hot 200 C (180 C fan-forced). Grease 12 hole (1 tbsp/20 ml) mini muffin pan.
Place egg whites in small bowl, whisk lightly, add butter, almond meal, sifted icing sugar and flour. Whisk until just combined. Divide mixture among pan holes. Top each with a strawberry slice.
Bake, uncovered, about 15 mins. Turn, top-side up, onto wire rack to cool. Serve warm or at room temperature, dusted with extra sifted icing sugar, if desired.