Brown butter cakes

Put the butter in a small stainless-steel pan (it’s easier to see the butter change colour in a silver pan). Heat gently, swirling the pan until the butter turns golden brown and smells nutty. Pour into a small bowl and cool a little.

Heat the oven to 180C/fan 160C/gas 4. Butter 12 holes of a mini-muffin tin (we used a heart-shaped one but a regular mini-muffin tin will work, too).

Mix together the ground almonds, flour and sugar with a pinch of salt, then gradually mix in the egg whites and brown butter until you have a smooth batter. Stir in the vanilla.

Divide the mixture between the muffin holes. Bake for 12-14 minutes or until risen and springy. Cool in the tin for 10 minutes then turn out and cool until just-warm.