Pre-heat your oven to 160°C.
In a saucepan, melt the butter over medium heat and leave it on the heat until it begins to sizzle.
In a large bowl, mix the icing sugar and the flour. Add the ground almonds and then the butter.
Mix the egg whites without beating them and pour them into the preparation.
Stir well. Fill the mini-cake mould using a tablespoon, sprinkle with laked almonds and bake for about 40-45 minutes.
Allow to cool completely. Turn out and serve as snack time or for breakfast with jam.
You may use ground hazelnuts instead of ground almonds.
The cakes may also be made in the 12 hole bun tray Proflex mould.