America has the cupcake, France has the fancier and Australia has the friand. I love, love, love bite size cakes. The almond meal makes these afternoon cakes moist, flavorful and perfect with espresso. These can easily be baked in mini cupcake tins or muffin tins. I have a special friand tin that gives them the oval shape. I hope you give these berry friands a shot for your next brunch. recipe is below. Bake On!
Friands
from Modern Classics Book 2 by Donna Hay
from Modern Classics Book 2 by Donna Hay
125g butter
1 cup almond meal
1 2/3 cups icing sugar, sifted
3/4 cup plain flour, sifted
1/2 teaspoon baking powder
5 egg whites
1/3 cup fresh raspberries, blueberries or sliced strawberries
Preheat the oven to 180C (350). Place the butter in a saucepan over low heat and cook until melted and a very light golden color. Set aside.
1/3 cup fresh raspberries, blueberries or sliced strawberries
Preheat the oven to 180C (350). Place the butter in a saucepan over low heat and cook until melted and a very light golden color. Set aside.
Place the almond meal, icing sugar, flour and baking powder in a bowl and stir to combine. Add the egg whites and stir to combine. Add the butter and stir to combine.
Grease 10 x 1/2 cup capacity muffin tins [of course, if you have friand tins, you might as well use them]. Spoon 2 tablespoons of the mixture into each tin and sprinkle the berries over the top. Bake for 15-20 minutes or until golden and springy to touch but moist in the center.
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