Bautier Journal Oct. 2020

A fitting petite dessert for when you're feeling satiated after a great meal and there's only room for a light sweet on top. On the other hand, with the afternoon tea, you can easily have two.

Ingredients
For 14 small cakes

150g icing sugar
50g flour
60g ground almonds
3 egg whites
150g butter

Preheat the oven to 200°C. Start by making the noisette butter, meaning ‘nut butter’ in French. Melt the butter in a saucepan until it starts to turn light brown in colour. Once the butter has cooled you will see some brown bits, these bring the particular nutty taste, so be sure not to remove these bits.

Mix together the flour, sugar and ground almonds, add the butter to it and then the egg whites (not whisked). Mix well together with a spatula or a whisk until you get a smooth batter. Transfer the mix to small silicone or metal moulds and bake for 15 minutes. Using 5cm round moulds this recipe will make about 14 small cakes.

 

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This recipe is from Marina Bautier's cookbook Vendredi.