Blueberry Cornmeal Cakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 cup butter
• 2 2/3 cups icing sugar
• 1 cup almond flour
• 1/3 cup cake flour, plus
• 1 tablespoon cake flour
• 1/4 cup coarse yellow cornmeal
• 1 cup egg (about 8)
• 1/2 grated orange, zest of
• 1 cup blueberries

Recipe

• 1 pre-heat oven to 400*f.
• 2 melt the butter in a large skillet over medium heat. cook until some of the milk solids fall to the bottom of the skillet and turn a rich hazelnut brown. strain the browned butter through a fine sieve into a clean bowl and discard the solids.
• 3 sift together into the bowl of an electric mixer (fitted with the whisk attachment) the icing sugar, almond flour, cake flour and cornmeal.
• 4 on the lowest speed add the egg whites and zest; mixing until the dry ingredients are moistened. increase the speed to medium low and stir in the browned butter.
• 5 increase speed to medium and beat until smooth.
• 6 fold in the blueberries.
• 7 butter and flour 12 muffin tins or 2 inch mini tart tins. spoon the batter into the prepared tins and bake for 18 to 20 minutes until the cakes are golden brown around the edges.
• 8 transfer to a wire rack to cool completely.