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    Mini gooseberry and almond cakes

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    Mini gooseberry and almond cakes

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes

    Makes: 12


    175g unsalted butter, melted, plus extra for greasing
    36 gooseberries, topped and tailed
    300g caster sugar
    5 egg whites
    60g plain flour
    135g ground almonds
    2 tbsp elderflower cordial


    1. Preheat the oven to 180˚C, gas mark 4. Grease a 12-hole muffin tin. Put the berries and 50g sugar in a pan with 2 tsp water. Cover and simmer gently for 5 minutes. Drain off the liquid and set aside.

    2. Whisk the egg whites in a bowl until frothy. Mix the flour, almonds and remaining 250g sugar in a bowl; beat into the egg whites. Mix in the butter and divide between the muffin holes. Dot each with 3 berries.

    3. Bake for 25-30 minutes, until golden. Brush the tops 2-3 times with the cordial and leave to cool in the tin for a few minutes. Transfer to a wire rack to cool slightly; eat warm.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more


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