Brown Butter Teacakes. Amazing miniture sponge cakes

 

10 tbsp (142g) unsalted butter

4 large egg whites at room temperature

1 cup almond flour

2/3 cup all-purpose flour

3/4 cup granulated sugar

1/2 tsp baking powder

1/4 tsp salt

1 tsp lemon zest

1 tsp vanilla

1 cup fresh blackberries 

1/4 cup confectioners’ sugar for dusting

Preheat oven to 350°F. Yield: 10 if using regular size muffin tins.

Brown the butter: Cut the butter into tbsp-size pieces and place in a light-coloured saucepan. A light coloured interior is crucial for determining when the butter begins to brown. Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Continue stirring, keepin a close eye on it. After about 5-7 minutes, the butter will begin browning and you’ll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The colour will gradually deepen, from yellow golden-brown; once it’s a light caramel-brown colour remove from heat immediately and pour into a bowl, including any brown solids that have formed on the bottom of the pan. Separate out 2 tbsp of the brown butter. Cool the remaining butter (about 1/2 cup) for 30 minutes in the refrigerator, or until room temperature and no longer warm. Don’t cook longer than that because the butter will begin to solidify.

Make the tea cakes: Whip the egg whites on high speed in a large bowl until soft peaks form, about 2-3 minutes. Alld the almond flour, all-purpose flour, granulated sugar, baking poweder, salt, and lemon zest. Beat on low speed until combined and don’t worry that the egg whites deflate, you’ll still taste their fluffy goodness in the cakes! Mixture will be sticky, lumpy and thick. Pour in the vanilla and cooled brown butter and breat on low speed until combined.

Using a pastry brush, brush the muffin cups with the 2 tbsp of reserved butter.

Spoon 2 tbsp of batter into each greased muffin cup. Lightly poke a berry into centre of each. No need to submerge the berry, just stick it on top.

Bake for 18-21 minutes or until the edges are golden brown. Remove from the oven and cool in the pan for 10 minutes before removing. Tea cakes will slightly deflate as they cool. 

If desired, sift confectioners’ sugar on cakes before serving.

Store cakes, covered, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Cakes can be frozen for up to 3 months.