Saturday, 5 November 2011

Raspberry Sweethearts

I have just finished making and eating these glorious friands.
Oh my word they are just too moreish!
They are light but slightly chewy to the bite and bursting with fruity goodness.
(I substituted raspberries for fresh blueberries.) I love that they are mainly composed of egg whites whipped into a frenzy and ground almonds. Sounds almost healthy???!!!
The recipe can be found in 'Fay's Family Food' by Fay Ripley of Cold Feet and Tesco ad fame,
or below........

Raspberry (or Blueberry) Sweethearts
  • 115g unsalted butter
  • 30g plain or white spelt flour
  • 130g icing sugar, plus extra for dusting
  • 100g ground almonds
  • 3 large egg whites
  • grated zest of 1 ½ unwaxed lemons
  • 100g fresh or frozen raspberries

Pre-heated oven 180C (fan), 200C, gas mark 6

  1. Melt the butter and use a little of it to generously grease a 6-hole muffin tin. (I use a heart-shaped muffin tin for extra show-off value).
  2. Separately sift the flour and icing sugar into a bowl. Add the almonds and mix.
  3. Whisk the egg whites in another bowl to soft-peak stage. Then tip the eggs in to the flour mix. Add the zest. Pour in the butter and gently fold the whole lot together, using a big metal spoon.
  4. When combined, pour into the tins. Then drop 2 or 3 raspberries on to each cake.
  5. Bake for 20-25 minutes. Cool in the tins for 10 minutes, then turn out and leave to cool.
    To serve, dust with icing sugar.

Storage: These keep really well for up to two days in an airtight container.


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