Here's another delicious friand recipe, following the lingonberry and coconut friands and blueberry and lemon friands I wrote about last year. I'm still in love with those Australian little cakes, and whenever I have excess egg whites, I bake these as opposed to meringues or mini-Pavlovas.
Raspberry and vanilla friands with cacao nibs
(Vaarika-vanillifriandid kakaotükikestega)
Makes eight, suitable for freezing
100 g unsalted butter, melted (1 stick minus 1 Tbsp)
125 g icing sugar/confectioner's sugar (1 cup)
30 g plain flour/all-purpose flour (50 ml or 3 Tbsp + 1 tsp)
80 g finely ground almonds (1 cup)
3 medium-sized egg whites
1 tsp vanilla extract
50 g whole raspberries (a generous handful)
a handful of roasted cacao nibs (optional)
Preheat the oven to 200C. Generously butter eight non-stick friand or muffin tins.
Sift the icing sugar and flour into a bowl, add the almonds and mix.
Whisk the egg whites in another bowl until they form a light, floppy foam.
Make a well in the centre of the dry ingredients, pour in the egg whites, vanilla and the cooled melted butter. Stir very gently to form a soft batter.
Divide the batter among the tins. Sprinkle some raspberries and cacao nibs over each cake.
Bake in the middle of a pre-heated 200 C oven for about 20 minutes, until just firm to the touch and golden brown on top.
Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.
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