Almond Honey Cakes

These puffy cakes are filled with almonds, butter, honey and just enough flour to bind them. They are inspired by madeleines, the famous French cookie that, in turn, inspired Marcel Proust. Use a madeleine pan if you have one, but a small muffin tin works as well.

¼ cup finely ground almonds 40 g
½ cup sugar 100 g
¼ tsp sea salt 1 ml
½ cup unbleached flour 60 g
½ tsp baking powder 2.5 ml
2 egg whites
1½ T honey 22.5 ml

Method

Preheat the oven to 450º F (230ºC).

Butter your muffin tin or specialty pan very well. The batter will stick to any spot that is missed! In a small, heavy-bottom saucepan, heat the butter at medium until it melts and begins to bubble. Let it cook for a few minutes until it becomes slightly brown. Be careful not to burn it. Set it aside to cool.

In medium bowl stir together the almonds, sugar, salt, flour and baking powder. When blended, add in the egg whites and honey and mix gently. Now add the melted butter and continue to mix until the batter is smooth.

Distribute the batter evenly over 9 or 10 of the muffin holes, or fill the molds in your specialty pan. Place the pan in the oven. In about 10 minutes the cakes will have risen and have turned a dark, golden brown. Gently lift the cakes out of the molds and cool them on a rack. Serve while they’re still warm.