Prep 20 mins
Cook 20 mins
These golden irresistable little cakes are reminiscent of the crips tops of blueberry corn muffins. They have a delicious sugary crust like a muffin top, but unlike muffins, the crumb is moist, buttery and very tender.These are really good served with fresh seasonal berries
- 1 cup butter
- 2 2⁄3 cups icing sugar
- 1 cup almond flour
- 1⁄3 cup cake flour, plus
- 1 tablespoon cake flour
- 1⁄4 cup coarse yellow cornmeal
- 1 cup egg white (about 8)
- 1⁄2 grated orange, zest of
- 1 cup blueberries
- Pre-heat oven to 400*F.
- Melt the butter in a large skillet over medium heat. Cook until some of the white milk solids fall to the bottom of the skillet and turn a rich hazelnut brown. Strain the browned butter through a fine sieve into a clean bowl and discard the solids.
- Sift together into the bowl of an electric mixer (fitted with the whisk attachment) the icing sugar, almond flour, cake flour and cornmeal.
- On the lowest speed add the egg whites and zest; mixing until the dry ingredients are moistened. Increase the speed to medium low and stir in the browned butter.
- Increase speed to medium and beat until smooth.
- Fold in the blueberries.
- Butter and flour 12 muffin tins or 2 inch mini tart tins. Spoon the batter into the prepared tins and bake for 18 to 20 minutes until the cakes are golden brown around the edges.
- Transfer to a wire rack to cool completely.