dimanche, janvier 30, 2011

Mini Raspberry Friand

Very simple recipe. Tea time and need to have some cakes? Then use this recipe. I got this recipe from Spoon,Fork and Chopstick website.

I like the versatility of the recipe. You can use whatever fruits or jam that you have at home. I use raspberry because I have unfrozen raspberry in the fridge.

Here's the recipe:
Mini-Friands (adapted from Spoon,Fork and Chopstick

1/3 cup plain flour
1 cup icing sugar mixture
1 cup almond meal
4 eggwhites, lightly beaten with a fork
120g unsalted butter, melted
jam, fresh/frozen berries, citrus curd (optional)

- Sift together flour and icing sugar mixture into a large bowl. Stir in almond meal then add eggwhites and butter. Mix until well combined – the batter will be slightly sticky.
- Preheat oven to 210°C and lightly grease a 24-hole mini-muffin pan.
- Divide batter evenly across the mini-muffin pan, approximately 1 tbs batter per cavity. (If you are using any jam, berries or curd, place a small amount on top of the cake batter portions.) Bake in the preheated oven for 8 minutes before reducing the temperature to 200°C and baking a further 5 minutes.
- Remove the pan from the oven and allow to stand for 5 minutes before removing the friands to cool on a wire rack. A toothpick or thin skewer is helpful in levering the friands from the pan. Dust with icing sugar before serving, if desired.


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