Friands with benefits

IMPRESS YOUR PALS AT A SUMMERTIME PICNIC WITH THESE RATHER SCRUMMY RASPBERRY FRIANDS.

These little almond cakes are basically a classy version of muffins. The thing that appeals most to me is that you can have all the benefits of a cake, in mini, individual portions. I find these are best consumed while still warm. And a little heads-up: you will need a friand tin to make them!

INGREDIENTS

6 large egg whites, at room temperature 150g unsalted butter, melted and cooled 125g almond meal

250g icing sugar, sifted, plus extra for dusting 100g plain flour, sifted

125g fresh or frozen raspberries

HOW TO

Preheat the oven to 160ºc. Lightly grease a 12-hole friand tin with non-stick cooking spray.

Whisk the egg whites, butter, almond meal, icing sugar and flour together in a bowl with a hand whisk until combined. Pour into the prepared tin, so that each hole is two-thirds full.

Place two or three raspberries on top of each friand and bake for 25-30 minutes, or until a skewer inserted in the centre comes out clean. Leave them in the tin for 5 minutes before tipping out onto a wire rack.

Dust the friands with icing sugar and serve warm. They’re best eaten the day they’re baked. Makes 12.

Charlotte Ree’s book Just Desserts is out now through Plum. As a special treat, we have five copies (worth $29.99 each) to give away, so head to frankie.com.au/win to enter. Recipe has been tweaked a little to fit frankie formatting.