Makes 6
Preparation time: 20 minutes
Baking time: 15-25 minutes
Oven temperature: 180ºC

• 125g butter
• 250ml ground almonds
• 420ml (220g) icing sugar, sifted
• 170ml (85g) cake flour, sifted
• 2,5ml baking powder
• 5 egg whites

Granadilla icing

• 325ml (240g) icing sugar
• 5ml soft butter
• 30-60ml granadilla pulp, fresh or tinned

1 Place the butter in a small saucepan and melt over a low heat until it becomes a light golden colour. Set aside.
2 Mix the ground almonds, icing sugar, cake flour and baking powder in a mixing bowl. Add the egg whites and mix thoroughly. Stir in the butter.
3 Grease a six-cup muffin tin. Divide the batter among the cups and bake for 15-20 minutes until golden brown but still slightly moist inside.
4 Prepare the icing: Place the icing sugar in a medium-sized heatresistant bowl. Stir in the butter and granadilla pulp to form a thick paste. Place the bowl over a saucepan containing hot water and stir until the icing has a spreadable consistency – use it immediately on the cooled almond cakes.

Words and image: Home magazine