Burntbutter Baby Cakes
(rounded) slivered almonds
Plus 2 tablespoons cake
Dark rum OR 1 teaspoon
Orange marmalade (Optional)
Heat the butter in a small saucepan over medium heat. Cook, swirling
the pan occasionally, until the butter turns deep brown. Remove the
saucepan from the heat immediately and set aside.
Whirl together the almonds and sugar in a food processor for 1 minute
or until ground. Transfer to a clean saucepan. Stir in the egg
whites. Heat over very low heat, stirring, until the mixture is hot
to the touch and "runny", about 2 minutes. Remove from the heat.
Stir in the flour. Stir in the cooked butter and the rum until
blended. Cover with plastic wrap and chill for 1 hour or up to 3 days
Preheat the oven to hot (400F). Grease two mini-muffin tins. Fill
each muffin cup with 1 1.2 teaspoons of the batter. Bake for 12 to
14 minutes or until the tops are crowned and golden. Pry the cakes
from the tins with a small knife. While still warm, brush lightly
with orange marmalade, if you wish. Cool on a rack. Store in
airtight containers for up to 3 days.
NOTE: The cakes can be made in standard-size muffin tins. Divide the
batter evenly among 12 greased muffin cups. Bake for 15 minutes in a
preheated 400 F oven.
Makes two dozen mini-cakes (or one dozen small cakes)
Nutrient Value per Mini-Cake: 72 Calories, 1 g Protein, 5 g Fat, 6 g
Carbohydrate, 8 mg Sodium, 8 mg Cholesterol.
Exchanges: 1/3 starch/bread, 1 fat.
[FAMILY CIRCLE; 2/1/91]
Posted by Fred Peters.