eune èrchette
Rasberry Friands
Makes 6
100g icing sugar
65g plain flour
65g ground almonds
90g unsalted butter, melted and cooled
3 large egg whites
75g raspberries.
Finely grated rind of half an unwaxed lemon.
Preheat oven to 200C (180C fan oven.) Brush holes of friand tin with some of the melted butter. Set aside.
Sift flour and icing sugar together in a large bowl. Stir in the ground almonds and lemon rind.
Whisk the egg whites in another bowl until frothy - stop well before the soft peak stage, you're just looking to loosen them not whip loads of air in - and fold the egg whites into the almond mixture with a large metal spoon. Add the melted butter and fold in until just combined.
Gently fold in most of the raspberries, reserving 6.
Spoon the mixture into the moulds, dividing evenly - this should be about three-quarters full. Press a raspberry into the top of each friand and then rap the tin sharply on the counter to drive out any air bubbles.
Bake for 15 minutes, turn the tin around and bake for another 5 - a total of 20 minutes, or until golden brown and a skewer inserted comes out clean. Leave to cool in the tin for 5 minutes then carefully turn out onto a wire rack to cool to lukewarm. Dust with icing sugar.
Best eaten when barely warm, with a cup of coffee. D'licieux!
If you don't happen to have a friand pan, I'm told you can substitute a muffin pan.
Makes 6
100g icing sugar
65g plain flour
65g ground almonds
90g unsalted butter, melted and cooled
3 large egg whites
75g raspberries.
Finely grated rind of half an unwaxed lemon.
Preheat oven to 200C (180C fan oven.) Brush holes of friand tin with some of the melted butter. Set aside.
Sift flour and icing sugar together in a large bowl. Stir in the ground almonds and lemon rind.
Whisk the egg whites in another bowl until frothy - stop well before the soft peak stage, you're just looking to loosen them not whip loads of air in - and fold the egg whites into the almond mixture with a large metal spoon. Add the melted butter and fold in until just combined.
Gently fold in most of the raspberries, reserving 6.
Spoon the mixture into the moulds, dividing evenly - this should be about three-quarters full. Press a raspberry into the top of each friand and then rap the tin sharply on the counter to drive out any air bubbles.
Bake for 15 minutes, turn the tin around and bake for another 5 - a total of 20 minutes, or until golden brown and a skewer inserted comes out clean. Leave to cool in the tin for 5 minutes then carefully turn out onto a wire rack to cool to lukewarm. Dust with icing sugar.
Best eaten when barely warm, with a cup of coffee. D'licieux!
If you don't happen to have a friand pan, I'm told you can substitute a muffin pan.