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£9/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Grease a nonstick 12-hole mini loaf tin (or a 12-hole muffin tin) with butter and dust with flour, knocking out the excess. In a small pan, melt the butter over a medium heat and cook, swirling occasionally, until the butter foams, then subsides and starts to form brown specks in the bottom of the pan. Pour into a bowl, leave to cool slightly, then stir in the shredded mint and lemon zest.
Put the 250g icing sugar, almonds and flour in a bowl and mix well with a fork. Stir in the egg whites and beat with a wooden spoon for 10 seconds. Add the melted butter and beat until you have a smooth batter. Divide the mixture between the tin holes.
Bake for 20-22 minutes, until a skewer inserted comes out clean. The cakes should be golden brown at the edges. Remove from the oven and leave to cool in the tin for 5 minutes, then ease out of the holes and move to a wire rack to cool completely.
For the icing, put the 100g icing sugar in a bowl, then gradually add lemon juice until you have a spoonable consistency. Drizzle in a zigzag pattern over the cooled cakes and scatter a few small mint leaves over the top.
Typical values per item when made using specific products in recipe
Energy | 1,330kJ/ 318kcals |
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Fat | 18g |
Saturated Fat | 7.9g |
Carbohydrates | 34g |
Sugars | 28.9g |
Fibre | 1.5g |
Protein | 4.5g |
Salt | 0.1g |
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