Page title and description
Drinks & Juicing
- 180g unsalted butter, plus a little extra for greasing
- 6 egg whites
- 120g ground almonds
- 240g icing sugar, sifted, plus a little extra for dusting
- 75g plain flour, sifted
- 125g blueberries
Prep time: 10 min
Cooking time: 25 min
Step 1Preheat oven to 180°C/Gas 4. Use some kitchen paper with a little butter to grease a 12 cake muffin tin.
Step 2Melt 180g butter in a small saucepan. Leave to cool. Place the egg whites in a large bowl. Whisk lightly together for a few seconds. Stir in the cooled melted butter, almonds, icing sugar and flour until just combined. Evenly spoon the mixture into the muffin tin.
Step 3Dot the blueberries evenly over the top of each cake. Bake in the oven for about 25 minutes, until risen and cooked through. Remove from the oven and leave to cool in the pan for 5-10 minutes.
Step 4Carefully slide a knife or spatula around the edge of each cake to release them, then transfer to a wire rack to cool. Dust with a little extra icing sugar to serve.