The secret to this recipe is browning the butter. Fresh-picked berries don’t hurt either… you can substitute other berries besides raspberries if you wish, and you can even use frozen ones. Another nice thing to remember is that you can make the batter ahead and left in the fridge, making it a perfect brunch treat.
These are best when done in a mini muffin pan or similar type mold.
1/2 cup plus 5 tbsp unsalted butter
1 cup sliced almonds
1/2 cup all-purpose flour
1-1/2 cups plus 2 tbsp icing sugar
5 large egg whites (NOTE: 1 egg white = 40 g if you happen to have frozen ones you want to use, and like me you forgot to label how many are in the ziploc bag!)
2 tbsp honey
2 cups berries
Arrange oven rack in middle of oven. Preheat oven to 375 F.
Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to turn. continue to simmer, scraping up the browned bits at the bottom of the pan, until fragrant and dark brown, but not burnt (about 6 minutes). Scrape into a bowl and let cool 3-4 minutes.Meanwhile, process almonds and flour in a food processor until nuts are finely ground. Transfer into a medium bowl and whisk in 1-1/2 cups icing sugar. Add egg whites (no, you don’t have to beat them first) and mix until smooth. Fold in honey.
Fold browned butter into batter (it can be refrigerated at this point).
Spray mini-muffin pans with non-stick spray and pour batter in, about 2/3 full Top with berries (I like as many as I can fit in a single layer on top but you can be artistic).
Bake until cakes are golden brown and just cooked through, about 16 minutes. (a few minutes more for regular muffin size) Run a knife around the edge of the molds, then let cool in tins for 10 minutes.
Unmold and let cool slightly. Serve warm or at room temperature, dusted with the 2 tbsp sifted icing sugar if you wish.