It’s funny how tastes change as your get older, here I am finding that I have a new love of friands and other dainty cakes develop lately. I’m not sure how I feel about this as I used to despise them. Why have a tiny cake when I could have a whole giant one?
I really feel like it’s the nutty taste of the Beurre noisette “browned butter” in contrast with the sharpness of the raspberries and lime that makes these friands great.
I may have devoured 7 of these little guys before anyone else had a chance to taste them. Needless to say, another two batches were made in the days following.
Raspberry and Lime Friands
200g Icing sugar
200g Unsalted Butter
170g Ground Almond
180g Egg Whites
20g Lime Juice
- Preheat to 160ºC. Spray and flour 12 friand tins
- In a saucepan, melt the butter. Continue cooking the butter over a low heat until it starts to brown and produces a nutty fragrance. Remove from heat, strain through a fine mesh sieve and let cool.
- In a bowl, sift together icing sugar and flour. Add ground almonds.
- In a bowl, whisk egg whites until they reach soft peaks. Fold through dry ingredients.
- Add lime juice and cooled browned butter.
- Sprinkle a few raspberries in the bottom of each friand tin.
- Fill each friand tin until ¾ full. Tap on bench to make tops flat, and ensure that there are no air pockets between raspberries and batter.Bake for 20-25 minutes.
- Let cool on a wire rack for 15 minutes before turning out. Dust with dusting sugar.