Servings: Makes 16 cakes
Cook Time: 30 minutes
Prep Time: 20 minutes
Ready In: 50 minutes
1 cup (200g) shelled and peeled almonds
4 egg whites (approx 120 ml)
cup (175g) icing sugar
Zest of 1 lemon
Few drops of almond extract
1. Heat the oven to 180°C (350°F/Gas 4). Scatter the almonds onto a baking tray and bake for 10 minutes, or until golden brown. Remove from the oven and allow to cool. Using a food processor or a sharp knife, grind the almonds until they have the consistency of coarse sand.
2. In a bowl, whisk the egg whites together until stiff.
3. Gently fold in the ground almonds, icing sugar, zest and almond essence. Line a muffin tin with paper cases and spoon the mixture into the cases. Bake for 30 minutes, or until golden brown: a metal skewer inserted into the cakes should come out clean.