Cakes, Tarts

Almond-Cornmeal Black Currant Cakes

Reminiscent of the crisp tops of berry corn muffins, these golden little cakes are absolutely irresistible. The cakes have a delicious sugary crust like a muffin top, but unlike muffins, the crumb is moist, buttery, and very tender. Serve them with tea, or pair them with ice cream or fresh fruit for dessert

Inspired by “The Last Course” by Claudia Fleming (Random House, 2001)

Black currant cakes with almond flour

Almond-Cornmeal Black Currant Cakes

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Serves: Makes: 12 muffins or 6 small cakes


  • 1 cup (227 g) unsalted butter
  • 2 2/3 cups (306 g) confectioners’ sugar
  • 1 cup (89 g) almond flour
  • 1/2 cup plus 1 tablespoon (64 g) cake flour
  • 1/4 cup coarse yellow cornmeal
  • 8 large egg whites
  • grated zest of 1/2 orange
  • 1 cup (138 g) black currant or blueberries



Preheat the oven to 400°F. In a large skillet over medium heat, melt the butter. Continue to let the butter cook until some of the white milk solids fall to the bottom of the skillet and turn a rich hazelnut brown. Strain the browned butter through a fine-mesh sieve into a clean bowl and discard the solids.


Sift together the confectioners’ sugar, almond flour, cake flour, and cornmeal. Place the sifted ingredients in the bowl of an electric mixer fitted with the whisk attachment. On the lowest speed, add the egg whites and zest; mix until all the dry ingredients are moistened. Increase the speed to medium-low and stir in the browned butter. Increase the speed to medium and beat until smooth. Remove the bowl from the mixer and fold in the black currant or blueberries. (The batter can be made and refrigerated up to 3 days ahead.)


Butter and flour the muffin tin, small cake pan or 2-inch mini tartlet pans. Spoon the batter into the pan and bake for 18 to 20 minutes (14-16 for the mini tartlet pans), or until the cakes are golden brown around the edges. Transfer to a wire rack and cool completely.

Black currant cakes with almond flour

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  • Reply
    La Table De Nana
    March 26, 2014 at 10:15 pm

    Are those your pussy willows?
    Be still my heart:) No buds here..
    Your little cakes look like the finest French Financiers:)

  • Reply
    Rosa's Yummy Yums
    March 27, 2014 at 7:17 am

    Delicious flavors!



  • Reply
    March 27, 2014 at 9:16 am

    These cakes look amazing! I can imagine how soft they are.. just melting in a mouth with tea or coffee 🙂

  • Reply
    Shibi Thomas
    March 27, 2014 at 11:38 am

    They look like financiars. Beautiful!! Looks like the signs of spring are around where you live, there is no signs of spring here in the Northeast yet. Still snowed yesterday 🙁

  • Reply
    Angie Schneider
    March 27, 2014 at 1:11 pm

    These friands look fantastic!

  • Reply
    March 28, 2014 at 6:21 pm

    Financiers or as we call them here in Australia Friand, are a wonderful way to use up egg whites when you have made a particularly rich ice cream. Must keep this recipe for just such an occasion 🙂

  • Reply
    April 27, 2014 at 7:55 pm

    I really wanna try this! So why does the recipe use confectioners sugar instead of castor?

  • Leave a Reply

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