These Lemon Raspberry Friands are light little cakes made with ground almonds. Fruity, zesty, very quick and easy to make. They are perfect to serve with afternoon tea.
INGREDIENTS:
- 200 g icing sugar
- 160 g ground almonds (or almond meal)
- 100 g Three Spades Cassava Flour
- 1 lemon - zested
- ½ teaspoon salt
- 180 g egg whites - about 6 medium sized
- 200 g butter - melted and cooled
- ½ teaspoon vanilla extract
- 24 raspberries
METHOD:
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Pre-heat the oven to 180°C /160°C fan /gas mark 4 /350°F.
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Grease a 12-hole friand tin or muffin tin.
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Combine the ground almonds, cassava flour, icing sugar, lemon zest and salt in a large mixing bowl.
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In a separate bowl, whisk the egg whites with an electric whisk for about 1 minute until they become white, light, and just at the soft peak stage (or you can whisk for a couple of minutes by hand).
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Gently fold the whisked egg whites into the almond mixture, followed by the melted butter and vanilla extract.
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Divide the batter evenly between the friand moulds or muffin holes, filling them about ⅔ full. Then place 2 raspberries on top of each friand.
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Bake in the pre-heated oven for 20 minutes, then remove from the oven.
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Let them cool in the tins for 10 minutes, and then transfer to a wire rack to finish cooling.
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Before serving, dust the friands with icing sugar.
Adapted form fromthelarder.co.uk