I featured these little cakes on the blog a year or two ago, and I’ve never received so many compliments from my girlfriends (who claim they can’t cook!). They love making them for all sorts of occasions, including baby showers, hen nights and engagement parties. Raspberries pair so well with almonds, but chopped peaches, pears, plums or cherries would work just as well.
- 10 free-range egg whites
- 300 g (2.5 sticks) unsalted butter, melted
- 175 g (1.5 cups) almond meal
- 370 g (2 + 1/3 cups) icing sugar, sifted, plus extra for dusting
- 2/3 cup (100 g) plain flour, sifted
- 2 x 125 g (1/2 lb) punnets raspberries, plus extra for serving
- Preheat the oven to 180 ̊C fan-forced.
- Lightly grease 2 non-stick (or silicone), 9 hole friand trays, (or 3 x 6 hole tins) or use cupcake tins if you like (but note: you may not get as many friands)
- Whisk the egg whites for a few seconds just to lightly combine; you don’t need to whip them into peaks or anything like that.
- Add the butter, almond meal, sifted icing sugar and flour and beat to combine well. Pour into the prepared moulds or pans, filling each hole to just two-thirds full.
- Place two or three raspberries on top of each friand and bake for 25–30 minutes or until a skewer inserted into the centre comes out clean and tops are lightly golden brown.
- Dust the friands with icing sugar and serve warm, with extra fresh raspberries if you like.
Makes 16-18 friands.