What to bake with all the egg whites leftover from my husband’s birthday mousse cake. Something fruity and delicious. Raspberry and lemon friands definitely hit the sweet spot today. Dainty little almond tea cakes that disappear in a few bites. So very quick and easy to make. All that is required is one bowl and a fork to quickly and lightly whisk the ingredients together. While traditional friand tins give these little tea cakes their signature oval shape if you don’t own one just substitute a regular muffin tin. The end result is just as delicious. This is why I love this recipe so much. No fuss baking at its very best.
Raspberry and Lemon Friands
I like to measure out this recipe using a 250ml cup, and whisk together the ingredients in a bowl using a fork. Friands are a great way to use up leftover egg whites when I don’t want to go to the effort of making a meringue or pavlova.
100g unsalted butter
4 large egg whites
1/3 cup plain flour
1 cup pure icing sugar
2/3 cup, almond meal
finely grated zest of one lemon
extra icing sugar, for dusting
PREHEAT oven to 190C.
GREASE and flour a six hole friand or muffin tin.
MELT butter and set aside to cool.
IN A medium bowl, whisk the egg whites with a fork until just foamy.
SIFT flour, icing sugar and almond meal together into the egg whites. Add lemon zest and stir ingredients together until just combined.
LASTLY add the melted butter, stirring lightly to combine.
SPOON the mixture evenly into the prepared tin. Place three raspberries in a cluster in the centre of each friand.
BAKE for 25 minutes until the friands are a light golden colour and spring back lightly when pressed. Remove from oven and allow to stand for five minutes before turning the friands out. Cool on a wire rack. Serve dusted with icing sugar.