Almond and Currant Teacakes

By Dorie Greenspan

Makes 48 cakes

• 6 large egg whites, at room temperature
• 2¼ cups (8 ounces) ground almonds (available at specialty stores, Whole Foods, and Trader Joe’s)
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• Pinch freshly grated nutmeg (optional)
• 1½ tablespoons light corn syrup
• 1 stick plus 7 tablespoons unsalted butter
• 1 cup plump dried currants (make sure they’re soft)
• 1½ tablespoons dark rum or 1 teaspoon vanilla extract plus 1/4 teaspoon pure almond extract

• 1. Position the racks to divide the oven into thirds and preheat the oven to 350° F. Butter as many minimuffin pans as you have (you’ll be making 48 teacakes) or line them with paper muffin cups.
• 2. With a whisk, beat the egg whites in a bowl just to break them up. Add the almonds, sugar, flour, salt, nutmeg, and corn syrup and stir until batter is smooth.
• 3. Cook the butter—either in a small saucepan over low heat or in a microwave oven—until it is melted and just comes to a boil. Add the hot butter to the batter and whisk it in gently but thoroughly. Switch to a rubber spatula and stir in the currants and rum or extracts. Spoon about 1 tablespoon of batter into each minimuffin cup.
• 4. Bake 18 to 20 minutes, rotating the pans at the midway point, until the cakes are puffed and golden; a knife inserted into the center should come out clean. Let the cakes rest in the tins for about 2 minutes, then turn them out onto racks to cool to room temperature.

TIP: Kept in a covered container, the teacakes will stay fresh for 4 to 5 days; wrapped airtight, they can be frozen for up to 2 months.

November & December 2007

Photographer: Jim Franco

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