Almond Tea Cakes with Raspberry Jammy Bits
Light and delicious almond tea cake with jammy raspberry bits.
Ingredients
- 12 tbsp unsalted butter
- 1 1/3 cup almond flour
- 1/2 cup AP flour
- 1 3/4 cup powdered sugar
- 1/2 tsp salt
- 5 large egg whites at room temp
- 2 tbsp honey
- 1 tsp almond extract
- 1/2 cup raspberry jammy bits
Instructions
- Heat oven to 350. Spray a mini muffin pan with oil spray or bakers joy.
- In a small sauce pan, heat the butter over medium heat. Swirling occasionally until it foams and settles down and starts to brown. Brown until you have golden bits in the bottom, then scrape into a bowl. Don't let the butter burn.
- Cool the butter to close to room temp. In another bowl, whisk together the almond flour, flour, salt and sugar. Whisk in the egg whites, honey, almond extract and browned butter. Using a cookie scoop, scoop tablespoons of batter into the wells of the pan. Top with some of the jammy bits and swirl them in a little (or jam if using). Bake for 12-18 minutes, until golden brown and firm in the middle. Run a knife around the cakes after 10 minutes of cooling and move to a rack to fully cool.
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