Makes: 20 to 24 cakes • Time: 30 minutes
These soft spongecakes are traditionally made with beurre noisette (brown butter) in rectangular molds. (Their name takes after their resemblance to a bar of gold.) This variation is baked in a muffin tin with fresh summer berries. No matter the shape, they’re a perfect complement to tea.
- ½ cup plus 5 Tbsp. butter
- 1½ cup powdered sugar
- 1 cup almond flour
- ½ cup all-purpose flour
- 5 egg whites, at room temperature
- 2 Tbsp. honey
- 12 oz. raspberries
- 12 oz. blueberries
1. Preheat the oven to 375°F and grease 2 muffin tins.
2. In a small saucepan over moderate heat, melt the butter. Simmer, stirring constantly, until the butter is a light brown color and fragrant, 6 to 7 minutes. Remove from the heat and allow to cool to room temperature.
3. In a large mixing bowl, whisk together the powdered sugar with both flours. Whisk in the egg whites, then fold in the honey. Fold in the brown butter in two parts until completely incorporated.
4. Evenly distribute the batter into the prepared muffin tins, about 2 tablespoons of batter per mold. Top with the berries. Bake until just cooked through, 13 to 16 minutes. Allow to cool in the muffin tins for 10 minutes, then transfer to a wire rack. Serve warm or a room temperature.