Friands are best made 1-2 days before serving this allows the outer crust to soften and sweetness to mellow. Store in an airtight container at room temperature. Do not defrost the raspberries for this recipe.
Ingredients
175g butter, chopped
11/2 cups pure icing sugar
1/3 cup plain flour
1 tbs self-raising flour
1 cup (125g) firmly-packed ground almonds
5 egg whites, at room temperature
1 cup Creative Gourmet frozen Raspberries
1 tbs flaked almonds
Pure icing sugar for dusting, to serve
Method
Preheat oven 230°C/ 210°C (fan forced). Grease ten x 1/2 cup friand moulds or muffin pans
Melt butter in a small saucepan over a medium heat. Simmer 8 minutes or until golden, swirling pan occasionally. Remove from the heat. Set aside to cool slightly
Sift the icing sugar and flours into a bowl Stir in ground almonds. Pour in the egg whites and mix well Strain butter into the almond mixture Stir to combine Fold through 1/2 cup of the frozen raspberries
Spoon the batter into the moulds so they are two-thirds full. Top each friand with the remaining frozen raspberries and sprinkle with flaked almonds. Bake for 5 minutes
Reduce oven to 200°C/ 190°C (fan forced) and bake for a further 15-20 minutes or until deep golden and firm to touch in centre
Stand for 10 minutes before carefully running a knife around the edges to loosen. Turn onto a wire rack to cool Serve dusted with icing sugar.
