- Raspberry Crumble Friands.jpg (32.38 KiB) Viewed 11 times
Takes: 40 minutes (plus cooling time)
Serves: 9 (makes)
No nutritional information available.
Ingredients
- 115g butter, plus extra, softened, for greasing
- 35g plain flour
- 115g icing sugar
- 60g ground almonds
- Zest of 1 lemon
- 3 egg whites
- 50g fresh or frozen raspberries
For the crumble:
- 60g quinoa flakes, or use oats
- 25g brown sugar
- 55g plain flour
- 40g butter, at room temperature
Method
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease 9 holes of an oval friand tin (or use a muffin tin). For the crumble, combine the quinoa flakes or oats, the brown sugar and flour in a bowl. Add the butter and rub in using your fingertips until the mixture resembles rough crumbs.
2. For the cake mix, melt butter in a saucepan over a low - medium heat. Pour into a large bowl and leave to cool. Add the flour, icing sugar, ground almonds, and lemon zest and mix well.
3. Whisk the egg whites in a separate clean bowl until frothy. Fold into the flour mixture until combined. Pour the mixture into the holes in the tin, filling three-quarters full. Push approximately 3 raspberries into each. Sprinkle over the crumble mixture.
4. Bake the friands for 20 minutes or until a skewer inserted in the middle comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or cooled, with a dusting of icing sugar, if liked.
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