Summer Berry Honey and Almond Cakes

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 pan, increasing heat until it starts to brown.  Remove from heat and allow to cool. Place ground almond, sifted flour and sugar into a bowl, adding zest of one lemon. Add the honey then add the cooled butter that you need to run through straining the sediments.  Mix thoroughly.

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.