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.
- 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
Pre-heat the oven to 180°C /160°C fan /gas mark 4 /350°F.
Grease a 12-hole friand tin or muffin tin.
Combine the ground almonds, cassava flour, icing sugar, lemon zest and salt in a large mixing bowl.
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).
Gently fold the whisked egg whites into the almond mixture, followed by the melted butter and vanilla extract.
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.
Bake in the pre-heated oven for 20 minutes, then remove from the oven.
Let them cool in the tins for 10 minutes, and then transfer to a wire rack to finish cooling.
Before serving, dust the friands with icing sugar.
Adapted form fromthelarder.co.uk