Apple Bakewell Sponges

Apple Bakewell Sponges

James Parson's Apple Bakewell Sponges


Preparation method

1. Melt the butter and continue to heat until it foams and smells nutty.

2. Whisk together the sugar, ground almonds, egg yolks, egg whites and flavour drops.

3. Pour in the hot butter and whisk until smooth.

4. Spoon the mixture into silicone mini muffin moulds.

5. Sprinkle with apple dice and nibbed almonds.

6. Transfer to the oven and bake for about 15 minutes, until lightly browned and just set.

 

Serves

Two - Four portions.


Ingredients

  • 220g unsalted butter
  • 220g vanilla sugar 
  • 220g ground almonds
  • 8 egg yolks 
  • 6 egg whites 
  • 10 drops of granny smith flavour drops 
  • A handful of nibbed Almonds 
  • Granny smith apple cut into fine dice

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