Lime and raspberry friands
- 180g butter, melted
- 200g icing sugar, sifted
- 60g plain flour,sifted
- 120g almond meal
- 5 egg whites
- Zest of 1 lime
- 20 raspberries
Preheat oven to 200°C.
Grease a friand tray with some of the melted butter (use a cupcake tray if you do not have one).
Place icing sugar and flour in a mixing bowl, add almond meal and stir through with a fork.
In a separate small bowl, beat egg whites with a fork, then add the dry ingredients in the other bowl to the mix. Combine using a fork and then add the lime zest. Mix well.
Spoon the mixture into the tin until each mould is 3/4 full. Drop 2 raspberries in each mould.
Place in the oven on the middle shelf and bake for 10 minutes. Rotate the tray 180 degrees (so the part of the tin that faced the front of the oven now faces the back) and bake for a futher 5-10 minutes until golden on top.
Cool, and dust with icing sugar to serve.
- Friands are an almond cake, served mostly at cafes and at high tea houses.
- If raspberries aren’t in season or very expensive, frozen raspberries work a treat in this recipe, and go a long way!
- Almond meal can be found in the baking aisle in your supermarket.
- These friands can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.