Omi’s coffee cakes

The recipe for these flourless coffee cakes comes from Adam’s German grandmother Lottie.

It’s a simple one, aside from the beating and folding. With only four ingredients and no leavening agent, Omi’s coffee cakes rely on the egg whites for their light, airy quality.

Out of curiosity I searched online, but couldn’t find another recipe like them. The closest was bocca di dama, but made bite-sized and left undecorated.

Omi’s coffee cakes

(makes 24)

• 4 large eggs, separated
• 4 oz (115g) caster sugar
• 4 oz (115g) ground almonds
• 1Tb lemon juice
• butter for greasing tin

1. Preheat oven to 170°C (fan).
2. Grease two 12-hole muffin/cake tins with butter.
3. Cream egg yolks and sugar until light in colour.
4. Fold in ground almonds and lemon juice.
5. Whip the egg whites into peaks. Fold carefully into the mixture.
6. Put a dessert spoon of batter in each hole.
7. Bake approximately 20 minutes or until til nicely browned. Turn out on a rack to cool.

Tags: vegetarian