Most cakes served for tea are simple
such as gingerbread and pound cakes. Cut into small slices and top with
fruit or curds and then a dollop of clotted cream.
Hazelnut Milanese
1 cup hazelnuts
3/4 cup confectioners sugar
1/4 cup brown sugar
1/2 cup cake flour
1/2 teaspoon salt
6 egg whites
1 stick butter, melted
Heat oven to 350 degrees. Arrange nuts on baking tray and toast until
skins blister and loosen, about 15 minutes. Set aside to cool and turn
oven up to 425 degrees.
To skin the nuts, rub handfuls
between palms, shaking off papery skins. Transfer nuts to food
processor fitted with metal blade and process until finely ground. Add the
sugars, salt, and flour. Pulse until well blended and transfer to a mixing
bowl.
Pour the unbeaten egg whites into
the nut mixture and stir to combine. Pour in the butter and stir well.
Generously grease mini muffin pan.
Ladle the batter into cups, half full and bake 15 minutes. Turn oven
off and let sit in oven 5 minutes longer. Set pans on rack to cool 10
minutes, then invert to remove.
