It's supposedly the longest day of the year (definitely not the hottest), add a full moon and a full lunar eclipse at the same time ... ingredients are coming out of the pantry and into the mixing bowl and then into the oven all by themselves :)
Well, with a little help from me.
The raspberry fruit friand recipe is one of my old favourites. I usually bake mini ones, but since I ran out of mini cake cases, I made some bigger cupcake size ones. I wanted to bake them because tomorrow we are going to visit some lurvely friends for a pre-Chrissie arvo tea.
Even though the recipe calls for raspberries, I used mixed frozen berries. It's all good.
Makes about 24 mini cakes
Ingredients:
-160g unsalted butter
-170g icing sugar
-65g plain flour (white or wholemeal) - I used white
-110g ground almonds (almond powder/meal)
-5 egg whites
-raspberries or other berries
Directions:
1) Preheat oven to 200 degrees celcius (180 degrees fan-forced).
2) Melt butter in saucepan and simmer for a little bit, then let it cool down for 5 minutes).
3) Sift icing sugar and flour into mixing bowl. Then stir in ground almonds.
4) Stir in unbeaten egg whites and then beat until it is a soft batter
5) Pour the melted butter through a fine sieve into the batter and mix/beat well.
6) Grease muffin tins or prepare paper cake cases and 3/4 fill with mixture.
7) Push a couple of berries into the centre of each muffin
8) Put into oven and bake for 5 minutes, then lower the temperature to 180 degrees celcius (160 degrees fan-forced) and cook for a further 20-25 minutes, covering the cakes if they get too brown.
9) Turn off the oven and leave the friands inside for 5 minutes.*
10) Cool slightly in the tin and then turn onto rack to cool completely.
* I took the cakes out quickly to check with a toothpick they were completely cooked, then quickly put them back into the oven for 5 mins, now turned off.
1 comment:
Yummmmmmmo!
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