Anzac Biscuits
Carrot Cake with Sour Cream Frosting
Ingredients
Ingredients
- 12 tbsp butter
- 1 cup almonds
- 1 cup sugar
- 6 large egg whites
- 2/3 cup plain flour
Servings: servings
Instructions
- Place the butter in a small saucepan over medium heat. Bring the butter to a low boil, stirring from time to time. Remove the saucepan from the heat once the butter has turned golden brown and smells nutty. Set aside.
- Place the almond and 1/2 cup of sugar in a food processor and process until the mixture has turned into sweetened almond flour. Place the almond mixture into another small saucepan and add the remaining 1/2 cup of sugar. Add the egg whites, stir, and place the saucepan over low heat. Heat the mixture, stirring constantly with a wooden spoon, until the mixture has heated through, is slightly white and runny. Remove from heat.
- Add the flour and stir to mix. Gradually stir in the browned butter. Transfer the mixture to a heatproof bowl and let cool, until it has reached room temperature. Press a piece of plastic wrap on the surface and place in the refrigerator for at least one hour.
- Preheat the oven to 400 degrees. Butter molds and then dust generously with flour. Fill each mold almost to the top with batter.
- Bake for 15 minutes, or until the cakes are golden
- Remove from oven and un-mold as soon as possible. If the cakes are sticking, you can run a blunt knife around the edges to help remove the cakes. Transfer to a cooling rack.
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