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Lemongrass, Vanilla and Red Currant Cakes
(For 4 cakes)
You need:

1 lemongrass stick, chopped finely (I used a coffee grinder)
1/2 vanilla bean, split open and seeds scraped out
5 Tbsp butter
1/2 cup confectioner’s sugar, sifted
1/2 cup almond flour, sifted
1/4 cup white rice flour*
1/4 teaspoon baking powder
Pinch of salt
2 egg whites, lightly beaten with a fork until foamy
1/2 tablespoon poppy seeds
1/3 cup red currants
*You can substitute white rice flour with all-purpose flour


Steps:

Preheat your oven at 350 F and butter 4 muffin molds; set aside.
Melt the butter in a pot and set aside.
In a bowl, mix the flour, almond powder, confectioner’s sugar, salt and baking powder.
Add the vanilla seeds and lemongrass.
Make a hole in the middle, then add the white eggs and mix well.
Add the melted butter while continuing to mix.
Add the red currants and poppy seeds, and divide the batter between the 4 molds.
Bake for 30 min.
Remove and let cool down for a few min before unmolding on a cooling rack.