GF Brown Butter Berry Tea Cakes
These Brown Butter Berry Tea Cakes are perfectly balanced with nutty flavors and sharpness from the fruits. Bonus: It is Gluten Free!
Equipment
Ingredients
- 4 1/2 tbsp (65 g) butter (Melted)
- 2/3 cup (75 g) almond flour
- 1/3 cup (65 g) confectioner sugar
- 1/3 cup (80 g) egg whites
- 1/3 cup (40 g) gluten free flour (GF All Purpose | Bob's Red Mill)
- 1/16 tsp (0.38 g) sea salt
- 12 raspberries (Washed | Pat Dry)
- 12 blueberries (Washed | Pat Dry | Sliced)
Instructions
- Place your Star Flexipan® Tray on the top of your medium perforated baking sheet.
- Preheat oven to 350F/180C.
BERRY TEA CAKES PREPARATION
- Place butter in a small sauce pan and heat on medium until melted. Then, continue to heat until there are no more bubbles coming up and the whistling has reduced (about 5min). Pass your brown butter through the sift. Set aside.
- In a mixing bowl, whisk together the almond flour and confectioner sugar. Add the egg whites, the GF flour, sea salt, the cooled brown butter, and whisk gently until smooth.
- Scoop the batter into your Flexipan®. Arrange your berries on top.
BAKE!
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 12min). It is ready when the toothpick inserted comes out clean.
- Once your GF Brown Butter Berry Tea Cakes are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 102kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 57mg | Potassium: 16mg | Fiber: 1g | Sugar: 4g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com