Blueberry Corn Financier

Ingredients

• ¾ cup unsalted butter
• ½ cup sugar
• ¼ cup brown sugar
• 6 tablespoons almond flour
• ¼ cup cornmeal
• ½ cup all-purpose flour
• ¼ teaspoon freshly grated nutmeg
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 lemon, zested
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 5 egg whites
• 170g blueberries
• Icing sugar

Directions

1. Add the butter to a saucepan or medium skillet and place over medium heat. Allow the butter to melt, foam up, and brown, stirring occasionally. This should take around 3 to 5 minutes. Transfer to a bowl and set aside.
2. Meanwhile, combine the sugar, brown sugar, almond flour, cornmeal, all-purpose flour, baking powder, salt, and lemon zest in a medium bowl. Add the browned butter to the dry mixture and beat to combine. Set the batter aside for about 5 minutes to cool slightly then mix in the vanilla extract, almond extract, and egg whites. Cover the bowl with plastic wrap and place in the fridge to chill for at least an hour or for up to one day.
3. When ready to bake, heat your oven to 350ºF and lightly grease a 9-inch round cake pan with non-stick cooking spray. Pour the batter into the pan and scatter with the blueberries, pressing them into the batter so that they are about half submerged.
4. Bake the cake for 25 to 30 minutes or until golden, springy, and a toothpick inserted into the centre of the cake comes out clean.
5. Allow the cake to cool in the pan for 15 minutes before turning out.
6. Serve warm or cooled, dusted with icing sugar.