Espresso cakes
20 min
for 12 people
Ingredients
| 1 cup | Ground almonds |
| 160 g | Butter, (melted) |
| 6 | Eggs, (whites) |
| ½ cup | Plain flour |
| 1 cup | Icing sugar |
| 1 Tbsp | Espresso grounds |
Directions
- Preheat oven to 180C. Grease a muffin or friand tray.
- Put the butter and almonds into a bowl. Lightly whisk the egg whites with a fork and add.
- Sift the icing sugar and flour together and add to the bowl with the espresso.
- Gently stir all the ingredients together until just combined, then spoon into the tray, filling approximately half-full.
- Bake for 20 minutes or until the tops spring back when lightly touched.
- Allow to rest for 5 minutes before turning out on to a cooling rack.