The Dominion Post - Your Weekend (Dominion Post) - - Weekend Kitchen -

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

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