Raspberry, Lemon and Almond Friands
- Yield 10 to 12 servings
These little cupcakes are light as air but somehow rich at the same time. They're filled with almonds and fresh raspberries.
- 2/3 cup cup all-purpose flour, plus extra for dusting
- 2 cups confectioners’ sugar, plus extra for dusting
- 1 1/4 cups ground almonds
- 1 pinch salt
- 5 large egg whites
- 1 1/4 sticks sticks unsalted butter, melted and cooled
- Grated zest of 1 1/2 lemons
- 7 ounces raspberries
- 1/2 cup slivered almonds
- Preheat the oven to 350F. Butter the insides of 12 friand or muffin pans and lightly dust with a little all-purpose flour, tapping out the excess.
- Sift the flour, confectioners’ sugar, ground almonds and salt into a large bowl and make a well in the center. In another bowl, lightly whisk the egg whites until foamy and just holding soft peaks. Pour the egg whites and melted butter into the dry ingredients with the grated lemon zest and, using a large metal spoon, fold the mixture together until combined.
- Divide the mixture between the prepared pans, filling them three-quarters full.
- Drop 4 or 5 raspberries onto each cupcake and scatter the flaked almonds on top.
- Bake on the middle rack of the preheated oven for about 15 minutes, until well risen and golden brown. Remove from the oven and leave to rest in the pans for 2 minutes before carefully turning out onto a wire cooling rack. Dust lightly with confectioners’ sugar before packaging.
Note: Package in single layers in a box or vintage cake tin or individually wrap each friand in a cellophane bag. Friands are usually baked in little oval pans but you could just as easily use muffin pans or mini loaf pans. Stored in an airtight container, they will keep for about 3 days.
Reprinted with permission from Annie Rigg’s Gifts from the Kitchen (Kyle Books, 2011).