Little cranberry cakes

Serves: 20

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Total Time: 20

Prep Time: 10

Cook Time: 10

• Makes 12
• 30 gram(s) plain flour, sifted
• 50 gram(s) ground almonds
• 100 gram(s) icing sugar, sifted
• 3 medium egg whites
• ½ teaspoon almond or vanilla extract
• 75 gram(s) unsalted butter, melted
• about 1 tablespoon dried cranberries
• icing sugar for dusting

Method

1. Combine the flour, ground almonds and icing sugar in a bowl, add the egg whites and almond or vanilla extract and whisk to blend, then mix in the butter. Cover and chill for 30 minutes. You can also make the mixture a day in advance.
2. Heat the oven to 220°C (200°C fan oven) gas mark 7 and butter a tin of fairy cake moulds. Spoon a generous teaspoon-and-ahalf of the mixture into the moulds, scatter a few cranberries over each one and bake for 9-11 minutes until lightly golden around the edge, risen and firm. Remove and leave to cool, then dust with icing sugar. Their finest hour is on the day they are made, but they're very good a day later if kept covered.
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