Apricot-Almond Cakes

It's a simple cake, but very moist and the jam is interchangeable with any flavor you prefer. It's fast to make, and the glaze on top takes 1 minute, literally. It's a nice little cake for any gathering or meeting. They don't look too fancy, but we promise that everyone will love these, made with ground almonds, browned butter and apricot jam, easy.

First brown the butter.
In a saucepan on medium-high heat put 1 stick of unsalted butter. Let it simmer slowly, it will bubble away, it will be ready when little darker butter granules start to appear at the bottom of the saucepan. Set aside, cool a little.

In a bowl put:
100g almond flour
50g all purpose flour
100g powdered sugar
2g salt
150g egg whites, about 5 eggs.

Mix everything together with a whisk until combined and not lumpy, then slowly add the butter, whisking constantly until combined. Put cupcake liners in a muffin pan (not using them will make the cake removal difficult as the jam sinks to the bottom), this recipe will make around 10-12 cakes. Fill them 3/4 of the way. Then use 1t of your favorite jam and put a dollop on top.

Put in the oven at 350F for about 20 minutes until lightly golden. They may need a little longer, you just want the center to rise fully, just don't over bake. Cool.

Glaze:
1/3C powdered sugar
2T apricot jam (or the flavor jam you put inside the cake)
2T amaretto liquor (you can substitute lemon juice and water if you don't want the liquor)

Whisk together until smooth, if you want it a little thinner add more liquid, a little thicker add more sugar. We like a thinner consistency so it adds an extra layer of flavor, without being too sweet on the final product.
Glaze the cakes with a pastry brush, then give them another layer once the first layer is set. Enjoy.