Little Lemon Almond Honey Cakes
 
 
Author:
Serves: 12
Ingredients
  • 75g (2.5 oz) butter
  • 3 eggs, separated
  • Zest of 1 lemon
  • 1 cup (110g) ground almonds (aka almond flour)
  • ⅓ cup (80g) caster sugar
  • ¼ cup (30g) plain flour
  • ¾ tsp baking powder
  • pinch of salt
  • 1 tsp vanilla extract
For the topping:
  • 250g fresh ricotta
  • 1 tbsp honey, plus extra to serve
  • Edible flowers, dried fruit (I used dried persimmons) to serve
Instructions
  1. Preheat the oven to 180C, and grease a non-stick 12-hole muffin tin.
  2. Melt the butter in a small saucepan over low heat, and set aside to cool.
  3. Separate the eggs, placing the whites into the bowl of a stand mixer, and the yolks into a large mixing bowl.
  4. To the yolks, add the almonds, sugar, flour, baking powder, salt and vanilla, and stir until well combined. Add the cooled melted butter, and stir through.
  5. Beat the egg whites with the whisk attachment on the stand mixer, until stiff peaks form. Take ⅓ of the whisked whites, and beat briskly into the egg yolk base, just to lighten the mix.
  6. Carefully fold through the remaining egg whites, then divide the batter between the holes of the muffin tin
  7. Bake for 15-18 minutes, or until golden and springing back when lightly touched. Turn out, upside down onto a wire rack and set aside to cool completely.
  8. To make the topping blitz the ricotta and honey together, either in a food processor, or with a hand-held blender until smooth. Transfer to a piping bag fitted with a large round nozzle, and pipe onto the cooled cakes. Drizzle extra honey over the top, and decorate with edible flowers and dried fruit to serve.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/05/little-lemon-almond-honey-cakes.html