I chanced upon Claudia Flemings book The Last Course : Desserts of Gramercy Tavern when I was in the library . This book was recommended to me before by Evan but it was only now that I had the chance to loan it. I find the book really good. Most of the recipes are straightforward and easy although some of the ingredients were quite new to me. Nevertheless, I feel I'll be making quite a number of her recipes :)
This is the first recipe I tried from her book. I have to alter the recipe a bit since I don't have almond flour instead I used finely ground almonds. I also doubled the amount of orange zest since I want the orange flavour to be pronounced.
Overall I find the cake really good. Moist and tender but a bit on the heavy side since ground nuts were used to replace the flour.
1 cup unsalted butter
2 and 2/3 cups confectioners' sugar
3/4 cup almond flour ( I substituted with finely ground almonds)
3/4 cup cake flour
1/4 cup coarse yellow cornmeal
1 cup egg whites (about 8)
Grated zest of 1 orange
1 cup blueberries
1. Preheat oven to 400 F. In a skillet over medium heat, melt the butter. Continue to let the butter cook until some of the white milk solids fall to the bottom of the skillet and turn rich hazelnut brown. Strain the browned butter through a fine sieve into a clean bowl and discard the solids.
2. Sift together the confectioners sugar, almond flour, cake flour and cornmeal. Place the sifted ingredients in the bowl of an electric mixer fitted with a whisk attachment. On the lowest speed, add the egg whites and zest; mix until all the dry ingredients are moistened. Increase the speed to medium-low and stir in the browned butter. Increase the speed to medium and beat until smooth. Remove the bowl from the mixer and fold in the blueberries.
3. Butter and flour 12 muffin tins or 2 inch mini tart tins. Spoon batter into the tins and bake for 18-20 minutes or until done. Cool.
To accompany this mini cakes I made some blueberry smoothies as well. It was a berry-good day indeed for me :)