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Lemongrass and blackberry teacakes
Serves MAKES 4
Ingredients
- 70g unsalted butter, plus extra for greasing
- 45g white rice flour
- 60g ground almonds, sifted
- 60g icing sugar, sifted
- pinch of sea salt
- ¼tsp baking powder
- 1 vanilla bean, split open and seeds scraped out
- 1 lemongrass stalk, finely chopped
- 2 large egg whites, lightly beaten until foamy
- 100g blackberries
- 4 x rigid mini brioche or large muffin tins
Method
Preheat the oven to 180ºC/350ºF/ Gas 4. Butter 4 rigid mini brioche or large muffin tins; set aside. Melt the butter in a small pan and set aside.
In a bowl, combine the rice flour, ground almonds, icing sugar, a pinch of sea salt and the baking powder. Mix in the vanilla seeds and lemongrass. Make a hole in the middle of the dry ingredients and pour the egg whites into it. Mix together until smooth. Stir in the melted butter, then gently fold in the blackberries. Divide the batter among the tins.
Bake for 30 minutes, or until the blade of a sharp knife inserted in the middle comes out dry. Remove from the heat and allow to cool for a few minutes, then unmold the cakes onto a cooling rack. These cakes will keep for a few days wrapped in cling film in the fridge and then reheated slightly in the oven or microwave