Burnt-butter baby cakes

Yield: 6

Measure Ingredient
6 tablespoons Unsalted butter
½ cup (rounded) slivered almonds
½ cup Sugar
3 Egg whites
¼ cup Plus 2 tablespoons cake flour
2 teaspoons Dark rum OR 1 teaspoon vanilla
Orange marmalade (Optional)

Heat the butter in a small saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns deep brown. Remove the saucepan from the heat immediately and set aside.

Whirl together the almonds and sugar in a food processor for 1 minute or until ground. Transfer to a clean saucepan. Stir in the egg whites. Heat over very low heat, stirring, until the mixture is hot to the touch and "runny", about 2 minutes. Remove from the heat. Stir in the flour. Stir in the cooked butter and the rum until blended. Cover with plastic wrap and chill for 1 hour or up to 3 days before baking.

Preheat the oven to hot (400F). Grease two mini-muffin tins. Fill each muffin cup with 1 1⅕ teaspoons of the batter. Bake for 12 to 14 minutes or until the tops are crowned and golden. Pry the cakes from the tins with a small knife. While still warm, brush lightly with orange marmalade, if you wish. Cool on a rack. Store in airtight containers for up to 3 days.

NOTE: The cakes can be made in standard-size muffin tins. Divide the batter evenly among 12 greased muffin cups. Bake for 15 minutes in a preheated 400 F oven.

Makes two dozen mini-cakes (or one dozen small cakes) Nutrient Value per Mini-Cake: 72 Calories, 1 g Protein, 5 g Fat, 6 g Carbohydrate, 8 mg Sodium, 8 mg Cholesterol.

Exchanges: ⅓ starch/bread, 1 fat.


Posted by Fred Peters.

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