2. Mix the ground almonds, icing
sugar, cake flour and baking powder
in a mixing bowl. Add the egg whites
and mix thoroughly. Stir in the butter.
3. Grease a six-cup muffin tin. Divide
the batter among the cups and bake
for 15-20 minutes until golden brown
but still slightly moist inside.
4. Prepare the icing: Place the icing
sugar in a medium-sized heat-
resistant bowl. Stir in the butter and
granadilla pulp to form a thick paste.
Place the bowl over a saucepan
containing hot water and stir until the
icing has a spreadable consistency
- use it immediately on the cooled
almond cakes. Decorate with
butterflies made of icing sugar.
Tip: Bend the sides of the baking
paper to create the impression that
the butterflies are flying.
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