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.
- 90g egg whites (from 2-3 large eggs)
- 100g caster sugar
- 70g ground almonds
- A pinch of salt
- ½ teaspoon almond extract
- 35g plain flour
- 90g butter, melted and cooled slightly, plus extra for greasing
- 18 fresh or canned cherries, halved and stoned
Extract taken from The Botanical Kitchen by Elly McCausland (£26, Bloomsbury Absolute). Photography © Polly Webster