MAKES 8
110g icing sugar sifted
40g ground almonds
100g egg whites (from 2-3 medium eggs)
2 tsp runny honey
60g unsalted butter melted and cooled
½ tsp vanilla extract
50g flour sifted
⅓ tsp baking powder sifted
TO BAKE & FILL
butter and flour for the moulds
125ml whipping cream whisked
100g berries of your choice
seeds from 2-4 passionfruit depending on size
icing sugar for dusting (or combine 1 tsp icing sugar with 1 tsp freeze-dried raspberry or other fruit powder)
♥ Have ready 8 mini savarin moulds about 9cm across or similar (see note on Kitchen Kit, below) and a baking sheet to sit them on.
♥ Combine the icing sugar and ground almonds in a large bowl, add the egg whites and whisk to blend, then add the honey, butter and vanilla, followed by the flour and baking powder and combine. Cover and chill for several hours or overnight.
♥ Preheat the oven to 200C/180C fan/gas 6. Generously butter the moulds and dust with flour, tapping each one over a bowl to remove excess. Fill the moulds by half, arrange on a baking sheet and bake for 12-14 minutes until golden and firm. Leave to stand for a few minutes and then run a knife around the outside a couple of times to loosen the cakes and ease out of the mould, inverting them on to a wire rack to cool.
♥ To serve, fill the centre with whipped cream and your choice of berries. Drizzle over some passionfruit and dust with icing sugar (include some freeze-dried fruit powder if wished). These can be made a day in advance and chilled loosely covered, in which case dust them shortly before serving.
SERVING IDEA These make a luxurious addition to afternoon tea as well as a chic pudding.
KITCHEN KIT Mini savarin moulds (sometimes called rum baba tins or cake tins) can be found at baking suppliers and online. Try souschef.co.uk; nisbets.co.uk; amazon.co.uk.