Those babycakes can take any shape you like. It’s delicious and stays moist for a couple of days.
I use whole sugar like muscovado or rapadura. I like the textures and the caramel taste of those sugars and they’re rich in minerals which refined sugars are not.
I don’t sift the sugar because I like the sugary explosion here and there when I take a bite.
If you’re gluten intolerant, feel free to use any GF flour like quinoa, rice or corn.
As for the lactose intolerant, the butter can easily be replace with coconut oil.
150g whole sugar
200g almond powder
5 eggs’ whites
Turn on the oven at 180°C.
Mix the sugar, the flour and the grounded almond.
Melt the butter.
Beat the whites into firm meringue and incorporate it to the almond mix.
Add the melted butter.
Pour into the silicone shapes and press so the dough goes into every “corners”.
Cook in the oven for 25 to 30 minutes.
Leave to cool a little before removing from mould and leave it to cool on a cooling rack.
You could add walnuts, almonds, chocolate chips to the dough.
If you add walnuts, reduce the sugar content and add a pinch of salt, it would be delicious with cheese!