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Cashewnut cup cake
By : Method
- Beat the powdered sugar with 2 egg yolks until fluffy.
- Add the butter, melted and cooled, ground cashewnuts, 3 tbsp. flour, baking powder, almost essence and 2 tbsp. cream.
- Beat 2 egg whites until stiff.
- Fold egg whites into butter mixture.
- Line muffin tins with paper cups.
- Pour in the mixture, filling only two-thirds of the paper cup.
- Sprinkle a few slivered almonds on top.
- Bake at 180 deg C for 15-20 mins until golden brown.
Ingredients:
1/2 cup powdered sugar
2 egg yolks and 2 egg whites
1/3 cup butter
3/4 cup ground cashewnuts
3 tbsp. flour 1/2 tsp. baking powder
2 drops almost essence
2 tbsp. cream
A few slivered almonds for sprinkling on top of the cakes
1/2 cup powdered sugar
2 egg yolks and 2 egg whites
1/3 cup butter
3/4 cup ground cashewnuts
3 tbsp. flour 1/2 tsp. baking powder
2 drops almost essence
2 tbsp. cream
A few slivered almonds for sprinkling on top of the cakes
RECIPES BY REHANA KHAMBATY
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