For Cakes

• 1 cup cake flour
• 2¼ cups powdered sugar
• 1 cup almond flour
• 1 tsp baking powder
• 1 tsp English breakfast tea
• pinch of sea salt
• 8 egg whites
• 1 stick + 3 tbsp unsalted butter
• powdered sugar to finish (optional)

Equipment

• fine mesh strainer or sifter
• spice grinder
• classic financier cake mold or mini muffin tins
• nonstick cooking spray

Brown Butter

1. Heat butter in sauce pan on medium-low until melted
2. Reduce heat to low and cook butter until brown in color, about 10-15 minutes. Browned butter will smell nutty & rich
3. Set aside to cool while you mix the batter

Mix Batter & Bake

1. Preheat oven to 350° (for convection) or 375° (for convention)
2. Sift together cake flour, powdered sugar, and almond flour
3. Whisk in baking powder, ground tea and egg whites
4. Slowly drizzle in browned butter while whisking constantly, to avoid batter from breaking
5. Coat pan with nonstick spray
6. Portion batter into pan (about ¾ of the way up) and bake 10 minutes, or until golden brown
7. Allow to cool and dust with powdered sugar if desired