Author Notes
This mini-cakes are a hit in our house. We love to pair them with a cup of hot chocolate. They came up after some attempts and experiments with financier, where I decided to replace the almond flour with rice flour and use partly whole eggs and partly egg whites. I hope you like them and enjoy as much as we do. —Ejona Varangu
Ingredients
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2 tablespoons
unsalted butter, melted, for buttering muffin tins
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2
eggs
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1
egg white
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1/2 cup
all purpose flour
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3/4 cup
dark brown sugar
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150 grams
unsalted butter
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1 cup
rice flour
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1/4 tablespoon
salt
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1
vanilla bean
Directions
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Preheat oven to 200°C.
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With a pastry brush, use the melted butter to thoroughly butter a standard 12-cup muffin pan.
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Place butter in a small saucepan. Scrape in seeds from vanilla bean. Cook over medium heat, stirring often, until butter browns (be careful not to burn the butter).
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In a large bowl, combine the rice flour, flour, and salt.
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Whisk eggs in another large bowl just to break up, add brown sugar, and whisk until mixture is smooth. Fold in dry ingredients in 2 additions, then fold in butter mixture just until smooth.
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Spoon the batter into muffin pans filling them almost to the rim. Bake cakes until golden brown and a tester inserted into the center comes out clean, 10–15. Let cool 5 minutes in pans (outside the oven), then transfer to a wire rack. Let cool completely.
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The mini-cakes may be stored in an airtight container for several days.
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