Espresso cakes

Espresso cakes. Photo / Babiche Martens

Makes 12

160g butter, melted
1 cup ground almonds
6 egg whites
1 cup icing sugar
1/2 cup plain flour
1 Tbs espresso grounds

1. Preheat oven to 180C. Grease a muffin or friand tray.

2. Put the butter and almonds into a bowl. Lightly whisk the egg whites with a fork and add.

3. Sift the icing sugar and flour together, add to the bowl with the espresso.

4. Gently stir all the ingredients together until just combined, then spoon into the tray, filling approximately half-full. Bake for 20 minutes or until the tops spring back when lightly touched. Allow to rest for 5 minutes before turning out on to a cooling rack.