Raspberry friands
Light & buttery. These delightfully delicate French-style cakes are made with ground almonds. It is perfect for using up egg whites.
Ingredients
- 200 g unsalted butter
- 225 g icing sugar
- 75 g plain flour
- 150 g FreshLife Almond Flour
- ½ tsp almond extract
- 6 egg whites
To garnish
- 150 g fresh or frozen raspberries thawed slightly if frozen.
- 2 tbsp FreshLife Sliced Almonds
Instructions
- Preheat the oven to 180°C.
- Cut 12 thin strips of baking paper and place each into the 12 holes of the muffin tin. The paper trips will act as a handle to easily remove the friands from the tin.
- Melt the butter in microwave or on stove, set aside to cool.
- Sift the icing sugar and flour into a bowl, add the FreshLife almond flour.
- In another bowl, beat the egg whites and almond extract until just foamy - it’s not necessary to reach soft peaks.
- Pour the foamy egg whites and cooled melted butter into the flour mixture. Using a spatula, fold through.
- Drop the mixture in the holes of the muffin tin evenly. Add 3-4 raspberries on top of each friand and gently push down into the mixture. Sprinkle the sliced almonds on top.
- If using frozen raspberries, place the raspberries on a plate lined with kitchen paper to defrost slightly.
- Bake for 15-20 minutes until golden brown.
- Remove from the oven & leave to cool for a few minutes. Using the handles to pull out the friands from the muffin tray.
- Dust with icing sugar to serve.
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