Plum & ginger friand cake
10 free-range egg whites
300g unsalted butter, melted
175g almond meal
370g icing sugar, sifted + extra for dusting
2/3 cup plain flour, sifted
1 tsp ground ginger
8 black plums, de-stoned + quartered
Preheat oven to 180˚c/350˚f.
Grease and line a 24cm spring-form cake tin.
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, flour and ginger into the bowl of a stand mixer and beat to combine well.
Pour batter into the prepared cake tin.
Place plum quarters all over the batter, pushing them in and adding a few layered on top. Bake for 25–30 mins or until a skewer inserted into the center comes out clean and tops are lightly golden brown.
Serve warm, with whipped cream.
NOTES
my raspberry friands from my first book ‘What Katie Ate, Recipes and Other Bits and Bobs’ seem to have been an international baking success (!) (I still get mails from people or see them on Instagram accounts, years later), I thought it fitting to include a NEW recipe which is a take on that recipe.
It’s almost foolproof and is very easy to make. This makes for a lovely teacake for a special occasion. If you are at a loss what to do with the yolks, I suggest having a go at some homemade mayo.