By Chef Ella Freyinger

April 2021

4 Servings

When in Paris I ate my own weight in pastries. It was simply impossible not to. These chewy and somehow also fluffy cakes became my favorite treat from any patisserie I came across. My favorite, from a bakery I can’t seem to remember the name of, was studded with fresh berries and perfectly earthy from the brilliant addition of buckwheat flour. These sexy treats have been declared the favorite at the end of many Flamingo Estate meals. Which is why I keep making them over and over again. I hope you will make them too.


  • 1 pint blackberries
  • ¾ cup almond meal
  • 1 ¼ cup powdered sugar
  • ⅓ cup buckwheat flour
  • 1 tsp kosher salt
  • ½ cup unsalted butter
  • 4 egg whites
  • Cane sugar


  • In a small bowl whisk together the almond meal, powdered sugar, buckwheat flour and salt.
  • In a small saucepan over, over medium heat, cook the butter until deeply browned, almost burnt, about 6-7 minutes. Allow to cool slightly.
  • Whisk the egg white in a bowl until frothy. Fold the egg whites into the dry mixture. Add the butter and mix well.
  • Transfer the batter to an airtight container and refrigerate overnight and up to 3 days.
  • When ready to bake, preheat oven to 350° F.
  • Grease a 12 cup muffin pan with cooking spray or butter. Evenly divide the batter among the muffin cups, top with blackberries and sprinkle generously with sugar.
  • Bake for 20-25 minutes. The tops will be browned and the edges should be firm. Cool for 10-15 minutes and then remove and place on wire racks to cool completely.
  • Enjoy!