Cooking Time: 1hr30
Oven Temperature:180°C (fan)
Serving Size: 12 half muffin cases, 18 fairy cakes
INGREDIENTS
125g unsalted butter
100 dark brown sugar
50g molasses
75g ground almonds
25g corn flour
2 large egg whites
¼ tsp salt
METHOD
1.) Preheat the oven to 180°C (fan).
2.) Place the butter in a small saucepan over a low/medium heat and allow the butter to melt, then foam and then you will see the milk solids turn brown. Keep a close eye on the butter as you don't want it to burn but it should take on a golden brown colour. Remove it from the heat once golden and allow it to cool.
3.) Combine all the dry ingredients, making sure to get out any clumps of sugar/molasses using the back of a spoon.
4.) In a separate bowl, whisk the egg whites using an electric whisk until they form stiff peaks (when you remove the whisk from the egg whites, the egg whites should form sharp turrets, not droop over).
5.) Gently fold the dry ingredients into the egg whites using a spatula. Work the mixture as little as possible to keep the mixture nice and light.
6.) Turn the electric whisk down to the lowest setting and gradually add the melted brown butter into the mixture. Make sure to get all of the browned milk solids to get that truly nutty taste.
7.) Place the mixture in the freezer for 30-45 minutes.
8.) Silicone moulds are best for this recipe but if you don't have them, use paper muffin cases or fairy cake cases to line a muffin tin. Using a teaspoon, fill the cases up with the batter and place in the oven at 180°C (fan) for 13-15 minutes or until a skewer inserted into the cakes comes out clean.
9.) Allow to cool and enjoy. The longer you keep these cakes, the gooier they get. Just make sure to keep them in an air-tight container.
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