Brown sugar mini cakes

Preheat the oven to 200ºC, gas mark 6. Melt the butter in a small saucepan over a medium heat, stirring often with a spatula. Once melted, continue to heat until the texture changes. The butter will become foamy and the solids will turn a golden brown colour. Once the mixture is golden and has a toasted nut aroma, remove from the heat and place the pan onto a cool surface.

Use a pastry brush to coat 8 holes of a 12-hole muffin tin with a little of the melted brown butter. Combine the almonds, sugar, flour and ¼ tsp salt in a mixing bowl.

Beat the egg whites in a small bowl until slightly frothy, then add the vanilla. Add these to the dry ingredients with the remaining melted butter and fold together until smooth (don’t overmix or your cakes might be tough).

Divide between the buttered muffin tin holes, then bake for 15-17 minutes. They should be golden, risen and cooked through. Allow to cool slightly, until just comfortable to touch, then enjoy warm. These are best eaten immediately, but will keep for 2 days in an airtight container.