Sláinte: A Winter's Tale

A Los Angeles resident pines for winters and the warm comfort of a good book.

Preheat oven to 350°F. Butter as many mini-muffin pans as you have (recipe makes 48 teacakes) or line tins with paper mini-muffin cups.

With a whisk, beat the egg whites in a bowl just to break them up. Add the almonds, sugar, flour, salt, nutmeg, and corn syrup and stir until batter is smooth.

Melt butter in a small saucepan until it just comes to a boil. Add the hot butter to the batter and whisk it in gently but thoroughly. Stir in the currants and rum. Spoon approximately 1 tablespoon of batter into each mini-muffin cup.

Bake 18-20 minutes, rotating the pans at the midway point, until the cakes are puffed and golden – a knife inserted into the center should come away clean. Remove tins from the oven and let the cakes rest in the tins for about 2 minutes, then turn them out onto racks to cool to room temperature. Cakes will keep in a covered container for 4-5 days. Wrapped airtight in plastic wrap they can be frozen for up to 2 months.
 

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Nster.com