One tender almond cake with blueberries, made with egg white and melted butter.
16 gEgg Whites
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3.5 tspButter
15 gBlueberries
14 gAlmond Flour
20 gPowdered Sugar
5 gFlour
Heat the oven to 180°C, conventional heat. Grease one 100 ml muffin cup with 1 g butter. Melt the remaining butter and cool until barely warm.
Mix the almond flour, powdered sugar and flour. Whisk the egg white just until foamy, then stir into the dry mixture with the cooled butter.
Spoon into the prepared cup, leaving room to rise, and press the blueberries lightly into the surface. Bake at 180°C for 20-25 minutes, until golden and a skewer through the cake, away from a berry, comes out clean.
Leave in the tin for 5 minutes, then loosen carefully and transfer to a rack. Serve as one small cake.