Ingredients
- 125g unsalted butter
- 25g plain flour
- 125g ground almonds
- 100g honey
- 125g summer berries
- 3 egg whites
- Zest of 1 lemon
Heat oven to 190 in fan or 170 or gas mark 5
Melt butter in
In a separate bowl whisk the egg whites until soft peaks appear. Gently stir in the whites to the flour mixture. Pipe mixture into a cupcake tin. Then place one of your favourite berries into the centre of each cake. Bake for 10 – 15 minutes, until golden brown and risen in the centre, simply dust with icing sugar and serve.
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