plus a little more to grease the tins
at room temperature
Toppings like nuts
berries, chocolate chips etc. (optional)
Preheat oven to 175C / 350F (not fan-assisted). Grease a 12-hole mini muffin pan and dust with all-purpose flour.
Measure butter, honey and sugar in a small pot. Place over low heat and heat, stirring until the butter has melted. Remove from heat and set aside to cool slightly.
Measure ground almond, flour and salt in a mixing bowl. Use a wire whisk and whisk everything together.
Pour the butter-honey mixture into the dry ingredients and whisk until the dry ingredients are just mixed in.
Add in egg and whisk until the egg is combined. (If doubling the recipe, whisk in the eggs one by one.)
Divide the batter among the mini muffin pans, about 1 heaping tablespoon of batter each.
Sprinkle nuts, berries or chocolate chips on top of the batter (optional).
Bake for 15 to 20 minutes until the top is golden. Let the mini cakes cool in the tin for 5 minutes, then turn them out onto a wire rack to cool completely.
- If you have mini loaf tins you can use them instead!
- Adapted from
who in turned adapted from
Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen
by Clotide Dusoulier
Tried this recipe?