Tuesday, February 1, 2011
Whenever I go into a french bakery I always have to try one of their Fianciers. These little cakeletts are great with tea for dipping and these blueberries one in particular are great. The blueberries give it a sweet floral kind of smell and adds just the right amount of sweetness to the cake.
½ cup + ½ tablespoon all purpose flour, sifted
1 ½ cup icing sugar, sifted
1 cup almond meal (ground almonds)
4 egg whites
180g unsalted butter, melted
1 teaspoon vanilla extract
1/4 C blueberries
Preheat the oven to 180°C/350°F. Butter ten ½ cup (120ml) capacity fluted pans.
Place the flour, icing sugar and almond meal in a bowl and stir to combine. Make a well in the center, add the egg whites, butter and vanilla and stir well to combine. Add the blueberries and mix well. Divide batter among prepared pans. Bake for 10-20 minutes or until golden and cooked through. Allow to cool in the pans for 5 minutes then carefully unmold onto a wire rack. Dust with icing sugar before serving, if desired.