Side Pannel
Burnt-Butter Baby Cakes
Ingredients List
- 6 tb Unsalted butter
- 1/2 c Slivered almonds; rounded
- 1/2 c Sugar
- 3 Egg whites
- 1/4 c Cake flour plus
- 2 tb Cake flour
- 2 ts Dark rum -or-
- 1 ts Vanilla
- Orange marmalade; if desired
Directions
These dense, soft almond cakes get extra flavor from butter that's heated
until it turns a rich brown.
1. Heat butter in small saucepan over medium heat. Cook, swirling pan,
until butter turns deep brown. Remove saucepan from heat immediately and
set aside.
2. Whirl together almonds and sugar in food processor for 1 minute or
until ground. Transfer to clean saucepan. Stir in egg whites. Heat over
very low heat, stirring, until mixture is hot to touch and "runny", about 2
minutes. Remove from heat. Stir in flour. Stir in the reserved butter and
the rum until blended. Cover with plastic wrap and chill for 1 hour (or up
to 3 days before baking).
3. Preheat oven to hot (400 degrees). Grease two mini-muffin tins. Fill
each muffin cup with 1-1/2 teaspoons batter.
4. Bake for 12-14 minutes or until tops are crowned and golden. Pry cakes
from tins with small knife. While still warm, brush lightly with orange
marmalade, if you wish. Cool on rack. Store in airtight container for up to
3 days.
NOTE: Cakes can be made in standard-size muffin tins. Divide batter evenly
among 12 greased muffin cups. Bake in preheated 400 degree oven for 15
minutes.
until it turns a rich brown.
1. Heat butter in small saucepan over medium heat. Cook, swirling pan,
until butter turns deep brown. Remove saucepan from heat immediately and
set aside.
2. Whirl together almonds and sugar in food processor for 1 minute or
until ground. Transfer to clean saucepan. Stir in egg whites. Heat over
very low heat, stirring, until mixture is hot to touch and "runny", about 2
minutes. Remove from heat. Stir in flour. Stir in the reserved butter and
the rum until blended. Cover with plastic wrap and chill for 1 hour (or up
to 3 days before baking).
3. Preheat oven to hot (400 degrees). Grease two mini-muffin tins. Fill
each muffin cup with 1-1/2 teaspoons batter.
4. Bake for 12-14 minutes or until tops are crowned and golden. Pry cakes
from tins with small knife. While still warm, brush lightly with orange
marmalade, if you wish. Cool on rack. Store in airtight container for up to
3 days.
NOTE: Cakes can be made in standard-size muffin tins. Divide batter evenly
among 12 greased muffin cups. Bake in preheated 400 degree oven for 15
minutes.
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