As I write, it's not yet completely light (at 9.50am!) and the rain is tumbling from the dark and stormy skies...a great morning for grabbing an apron and embarking on some baking!
Today's delivery to The Coffee Tree was a box of Raspberry Almond Friands...
I brought a special (heavy!) friand pan back with me to make them authentic...
This recipe is from a fabulous book that Esther (my sister) gave me one year called '1000 Best Ever Recipes from Australian Women's Weekly' which is a great manual full of well-tested recipes that never fail! I adapted it from the recipe for Pear & Almond Friands, as obviously yesterday's cake was pear..
First, heat the oven to 200c. Line tin with paper liners (or grease incredibly well - but I'd really recommend those liners! I had to bring those back too...)
6 free-range egg whites
185g (3/4 cup) unsalted butter, melted
120g (1 cup) ground almonds (almond meal)
240g (1 1/2 cups) icing sugar (confectioner's sugar)
110g (3/4 cup) plain flour (all-purpose flour) - you can use a gluten-free flour if you need to, like rice flour.
A large handful fresh or frozen raspberries (if you're using frozen, no need to defrost first)
20g (1/4 cup) flaked almonds
Whisk egg whites in a medium bowl until frothy (you can do this with a fork or a balloon whisk. They don't need to be whisked like for a meringue...just well broken up and bubbly!) Add sugar, ground almonds, sifted flour, and butter, then raspberries and stir until combined. The mixture will be fairly wet... more like a batter
Bake for about 20 minutes - again, I rotate the pan halfway through for even cooking. They should be well risen, golden brown, and firm to the touch. Leave for a few minutes before removing from the pan and cooling on a wire rack..
They are, as always, best served warm...but they do keep fairly well until the next day too, in a sealed tin in a cool place. Don't keep them any longer though, because of the fresh fruit content...
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