Brown butter cakes
- Preparation and cooking time
- Total time
- plus cooling
- Easy
- Makes 12
Skip to ingredients
- 100g, plus extra for the tin unsalted butter
- 100g ground almonds
- 100g self-raising flour
- 125g soft light brown sugar
- 4 large egg whites
- a few drops vanilla extract
Nutrition: per serving
- kcal188
- fat11.2g
- saturates4.7g
- carbs17g
- sugars10.5g
- fibre1.2g
- protein4.1g
- salt0.1g
Method
step 1
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.
step 2
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).
step 3
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.
step 4
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.
