Almond & Blackberry Feather Cakes

Light little cakes; try making them with blackcurrants instead of blackberries, or any fruit in season.


  • 100g unsalted butter, softened/ melted
  • 125g icing (confectioners) sugar
  • 25g Fine polenta (corn or maize meal)
  • 85g ground almonds
  • 3 medium egg whites
  • 1 small unwaxed lime, grated zest
  • 125g blackberries


  1. Pre heat the oven to 200°C / 400°F / Gas Mark 6.
  2. Sift the icing (confectioners) sugar and the polenta and then mix in the almonds.
  3. Gently stir in the melted butter and the zest until the mixture just comes together.
  4. Whisk the egg whites in a separate bowl until soft peaks, not stiff.
  5. Tip the egg whites into the mixture and fold in gently with a large spoon.
  6. Divide the batter between the cake moulds or muffin tray (about half full).
  7. Bake until just firm and golden brown.
  8. Cool in the tin for 10 minutes and turn out onto a rack.
  9. Dust lightly with icing (confectioners) sugar.



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