Red Currant Tea Cakes
These little cakes are based on the French financier, a light tea cake made with almond
flour and egg whites. Red currants add some tartness to every bite. You can also top the tea cakes with black currants, blueberries, or raspberries.
- 1 ½ cups almond flour
- ½ cup all-purpose flour
- ½ cup confectioners’ sugar, plus more for dusting
- 1 tsp. baking powder
- ½ cup applesauce
- 3 Tbs. unsalted butter, melted
- 3 large egg whites
- 12 oz. red currants, fruit pulled from stems
1. Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray.
2. Whisk together almond flour, all-purpose flour, confectioners’ sugar, and baking powder in large bowl. Stir in applesauce and butter. Beat egg whites in separate bowl with electric mixer 4 to 5 minutes, or until soft peaks form. Gently fold one-third of whipped egg whites into flour mixture. Fold in remaining
egg whites until completely combined.
3. Fill each muffin cup no more than half full with batter. Top with several
4. Bake 15 to 20 minutes, or until lightly brown around edges. Cool 10 minutes before unmolding. Dust with confectioners’ sugar to serve.