Knob of melted butter for greasing

3/4 Cup Icing Sugar

1/2 Cup of Plain Flour

1/2 Cup Ground Almonds

1/2 Lemon Rind finely grated

3 Egg Whites

90 grams Butter melted and cooled

75 grams Raspberries

Pre heat oven to 200 C

Brush Friand tins (muffin tins will also do) with melted butter. Sift icing sugar and flour together into a large mixing bowl. Stir in almonds and lemon rind.

Whisk egg whites until frothy. Use a metal spoon to fold egg white into the almond mixture. Add melted butter and fold the mixture until just combined. Gently fold in the raspberries.

Spoon mixture into tins to 3/4 full and carefully push the remaining raspberries into the mixture.

Bake for 20 minutes or until golden. Cool for 5 minutes and dust with icing sugar.

*What is a Friand?

A friand is an oval financier. And what’s a financier? It’s a small French cake, traditionally baked in an oblong mould–producing little cakes shaped like ingots of gold–using ground almonds, lashings of butter and some sugar. Friands have really taken off in Australia and New Zealand–no idea why–and there they go wild with all sorts of flavourings.

Rhubarb or Blueberries would work here instead of Raspberries and traditionalists might suggest that is is just “so not done” to use muffin tins. But if you haven’t got Friand tins I don’t see why you should miss out! Although the cute little oval shape is rather fun.

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