July 29, 2009

Red Currant Mini Cakes


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
makes 4


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
Red currants
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.

4 comments:

The Scootabaker said...

Now that's what I'm talkin' about! I went to the farmers market yesterday and saw some squash blossoms and thought of you!

What size are those little tart molds? I love how gorgeous the currants are baked in the cakes, but they really do look sour/bitter.

Christina said...

Hi Heather! The tart molds I have are 3.5" in diameter at the top and 2" at the base. I picked them up at Bed Bath and Beyond, I think. The currants do pack quite a sour punch!

Morta Di Fame said...

GORGEOUS!

Christina said...

Thanks, Jen!