July 29, 2009
I made these about three weeks ago when I picked up a carton of red currants at the farmer's market. I'd never had any before, and a wary nibble on one made me realize why the woman who sold them to me had warned that they should be cooked first. I'd rather gnaw on a lemon, honestly.
They tasted better in the cakes, though I'm not sure I really like the flavor. But they look very festive, no?
Red Currant Mini Cakes
from La Tartine Gourmande
4 tablespoons butter, melted
5/6 cup confectioner's sugar, sifted
1/2 cup almond flour
3/8 cup flour, sifted
1/4 teaspoon baking powder
3 egg whites, lightly beaten
Preheat oven to 350ºF. Grease four muffin molds/tartlet pans/ramekins/etc.
Mix the sugar, almond flour, flour, and baking powder together. Add the egg whites, mix, and add the melted butter.
Divide the batter into the prepared molds and drop in the currants.
Bake for 15-20 minutes. Best eaten on the same day.