MINI RASPBERRY FRIANDS
It’s still just a little early for fresh raspberries but frozen ones are fine for these little cakes, which are baked in mini muffin tins. Moist, tender and light, they are just the right size for eating in a single, scrumptious bite. They will be gluten-free if you use gluten-free icing sugar. Save the leftover egg yolks for a batch of lemon curd.
1 cup ground almonds ½ cup coconut thread 1¼ cups icing sugar ½ cup rice flour 6 egg whites, whisked until frothy 1 teaspoon vanilla extract 175g butter, melted and cooled 1 cup raspberries (unthawed if using frozen) To garnish (optional): lemon curd, freeze-dried raspberries
Heat oven to 180C and grease mini muffin pans.
Combine ground almonds, coconut, icing sugar and rice flour in a large mixing bowl. Add egg white and vanilla and lightly mix in. Add melted butter and mix thoroughly.
Spoon batter into prepared tins, filling no more than two-thirds full. Scatter raspberries over.
Bake 15 minutes or until friands feel firm to the touch and are lightly golden