Serves: 12
Prep: 20 minutes Cook: 20 minutesUsing the newly tested cassava flour, this delicious recipe creates a lovely afternoon tea or dessert with accompanying homemade custard to use up those egg yolks!
Based on the adapted recipe of From the Larder
| ingredients |
|---|
|
Icing sugar |
|
Almond meal |
|
Cassava flour |
|
Zest of 1 lemon |
|
½ tsp salt |
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Egg whites (approx 6 eggs) |
|
Butter |
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½ tsp vanilla extract |
|
24 raspberries |
Pre-heat the oven to 180°C /350°F or 160°C fan forced.
Grease a 12-hole friand or muffin tin.
Combine the icing sugar, almond meal, cassava flour, lemon zest and salt in a large mixing bowl.
In a separate bowl, whisk the egg whites until they become white, light, and just at the soft peak stage.
Gently fold the whisked egg whites into the dry mixture, followed by the melted butter and vanilla extract.
Divide the batter evenly between the friand or muffin tin holes, filling them about ⅔ full. Then place 2 raspberries on top of each friand.
Bake in the pre-heated oven for 20 minutes, then remove from the oven.
Let them cool in the tins for 10 minutes, and then transfer to a wire rack to finish cooling.
Before serving, dust the friands with icing sugar.
Not sure what to do with the left over 6 egg yolks? Try making your own custard, which goes great with these friands!
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1275 Kj / 305 cal |
| Protein | 4.90g |
| Carbohydrates | 24.40g |
| Sugar | 17.60g |
| Total Fat | 21.10g |
| Saturated Fat | 9.40g |
| Fibre | 1.60g |
