Blackberry cakes

I've been tempted by this recipe from Régis Marcon for some time now.

It's filled with memories, as a child I used to pick wild blackberries with my grandmother during the summer holidays. We would make them into jams together. So last time I was at my mother's, I brought back some of her blackberries. They smell so good!

Preparation and cooking time : 45 minutes

Ingredients for 4

6 egg whites

250 gr butter

100 gr plain flour

150 gr castor sugar

150 gr icing sugar

150 gr powdered almonds

300 gr wild blackberries

• Preheat the oven to 180°C.
• Butter a mould of around 30 cm in diameter, or 9 circles of 6cm.
• Mix the flour, the sugars and the powdered almonds in a bowl.
• Beat the egg whites until firm.
• Heat the butter gently until it begins to colour. Add the egg whites and the butter to the flour mix.
• Mix well.
• Pour 3/4 of this preparation into the moulds, then add the blackberries in the center, and finally add the remainder of the preparation.
• Bake a large tin for 30 minutes, or 20 minutes for the circles.
• Blend the remaining blackberries into a liquid, to garnish the cakes once out of the oven.
• Serve warm.