Ingredients
100g unsalted butter
⅓ cup gluten-free plain flour
180g icing sugar
100g almond meal
1 lemon
Zest of, finely chopped
3 eggs
20 raspberries
Equipment
- 1 12-hole friand tin
- 1 muffin pan
- 1 cupcake pan
- 1 small saucepan
- 1 mixing bowl
- 1 fork
- 1 wire rack
Instructions
- Preheat oven to 200°C. Grease a 12-hole friand tin (or use a regular muffin or deep cupcake pan).
- Melt butter in a small saucepan over a low heat and cook for 1 minute or until golden. Sift plain flour and icing sugar into a mixing bowl, stir in almond meal and lemon zest.
- Lightly beat eggs with a fork and stir into dry ingredients, then stir in butter until well combined. Spoon mixture into tin, filling each hole two-thirds full, and gently press two raspberries into each friand.
- Bake in a preheated oven at 200°C for 5 minutes, then reduce heat to 180°C and cook for another 15-20 minutes until golden and a skewer inserted in the centre comes out clean.
- Cool in tins for 5 minutes before turning onto a wire rack to cool completely. Dust with icing sugar just before serving.
Notes
Tip
This recipe is adapted to use 3 whole eggs instead of the traditional 5 egg whites, which avoids having leftover egg yolks.
Variation
If you don't have a friand tin, a regular muffin or deep cupcake pan can be used as a substitute.
Storage
Store in an airtight container at room temperature.
