These dainty little cakes are the perfect solution to the cook’s perennial ‘What to do with leftover egg whites?’ problem (particularly if you are not a fan of meringue).
They are also an incredibly quick, one-bowl bake that you can whip up in minutes, and are extremely versatile. This recipe uses figs, apricots, peaches, pears and various berries with great success, so they are also an excellent way to use up any fruit lingering in your kitchen – simply drop small pieces into the batter in the tin.
- Egg whites 90g, (from 2-3 large eggs)
- Caster sugar 100g
- Ground almonds 70g
- Salt a pinch
- Almond extract ½ teaspoon
- Plain flour 35g
- Butter 90g, melted and cooled slightly, plus extra for greasing
- Cherries 18, fresh or canned, halved and stoned
Extract taken from The Botanical Kitchen by Elly McCausland (£26, Bloomsbury Absolute). Photography © Polly Webster