Ingredients
1 cup ground almonds
grated rind of 2 lemons
1 1/4 cup Chelsea Icing Sugar, plus extra to dust
3 Tbsp fine polenta
1/4 cup maize corn flour
200 g butter, melted
4 egg whites, beaten until frothy
1 cup sliced strawberries
Method
Preheat oven to 200°C. Place paper cup cases in a 12 cup muffin tray.
In a large bowl, mix ground almonds, lemon rind, Icing sugar, polenta and corn flour. Mix in the melted butter then fold in the egg whites and carefully stir through the sliced strawberries. Spoon into the paper cases and bake for 18 - 20 minutes until lightly golden and springy.
Cool on a wire rack and dust with icing sugar.
Serve with extra fresh strawberries and cream or yoghurt.
Products Used in this recipe
Overall rating
Recipe Rating: 4
4 ratings, 61 people added this to their Favourite Recipes.
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