Publications
Home Magazine
Prep Time: 00:20
Servings: 6
Cooking Time: 00:25
Ingredients
- 5 - egg whites
- 420ml - icing sugar, sifted
- 125g - butter
- 250ml - ground almonds
- 30-60ml - granadilla pulp, fresh or tinned
- 2.5ml - baking powder
- 325ml - icing sugar
- 170ml - cake flour, sifted
- 5ml - soft butter
- - GRANADILLA ICING:
Method
The creamy granadilla icing gives this cake a delicious Spring twist.
Place the butter in a small saucepan and melt over a low heat until it becomes a light golden colour. Set aside.
Mix the ground almonds, icing sugar, cake flour and baking powder in a mixing bowl. Add the egg whites and mix thoroughly. Stir in the butter.
Grease a six-cup muffin tin. Divide the batter among the cups and bake for 15-20 minutes until golden brown but still slightly moist inside.
Prepare the icing:
Place the icing sugar in a medium-sized heatresistant bowl. Stir in the butter and granadilla pulp to form a thick paste. Place the bowl over a saucepan containing hot water and stir until the icing has a spreadable consistency – use it immediately on the cooled almond cakes.
Word and image: Home magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
Mix the ground almonds, icing sugar, cake flour and baking powder in a mixing bowl. Add the egg whites and mix thoroughly. Stir in the butter.
Grease a six-cup muffin tin. Divide the batter among the cups and bake for 15-20 minutes until golden brown but still slightly moist inside.
Prepare the icing:
Place the icing sugar in a medium-sized heatresistant bowl. Stir in the butter and granadilla pulp to form a thick paste. Place the bowl over a saucepan containing hot water and stir until the icing has a spreadable consistency – use it immediately on the cooled almond cakes.
Word and image: Home magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
