Sally's Baking Addiction · by Sally★ 4.9
Brown Butter Berry Tea Cakes
NUTRITION · PER SERVING60M COOK
CAL 4%·PRO 4%
CARBS 8G36% OF CAL
1G FIBER5G SUGAR2G OTHER
FAT 6G58% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate, tender mini sponge cakes studded with blackberries and enriched with brown butter. Like a simplified madeleine, they pair well with tea or coffee.
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View the full recipe on Sally's Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 30- 10 Tablespoons (142g) unsalted butter
- 4 large egg whites (140g), at room temperature
- 1 cup (105g) almond flour
- 2/3 cup (85g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup (130g) fresh blackberries, raspberries, or blueberries (see note)
- optional: 1/4 cup (30g) confectioners’ sugar for dusting on top
At a glance
PER SERVING · TIME 60M
CAL 4%·PRO 4%
CARBS 8G36% OF CAL
1G FIBER5G SUGAR2G OTHER
FAT 6G58% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 15m
- Sodium
- 28mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 43mg
- Calcium
- 11mg
- Iron
- 0.23mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 28MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.