When my aunt and uncle from up north suddenly arrived on the doorstep, I had just enough time to whip up a batch of friands – a great standby treat. This recipe for Lime & Raspberry Friands from Taste.com.au was just the ticket, given I had some spare limes hanging around (can’t say that happens very often) and it didn’t disappoint.
I was rather intrigued that the recipe called for simply dumping all the ingredients in at once – my previous Blueberry & Lemon Friands recipe introduced the various components in careful, synchronized order and I must admit to enjoying the reassuring, measured process of cooking step by step. ‘Dump’ I do not. But hey, when in Rome… So dump ’em I did, and it worked out just fine – a beautiful caramelized exterior with a very soft crumb texture – as you’d expect of a good friand.
I didn’t really adapt, though if you like a good hit of lime, you’ll want to increase the zest and lime juice. I barely tasted it to be honest, so I reckon increase to a tablespoon of zest and two tablespoons of juice. And I have to confess, I came unprepared and didn’t have enough raspberries – in fact, I had to go rummaging about in a bag of frozen mixed berries to salvage a mere handful of them. So, rather than mixing them into the batter, I stuck a few on top. But hey, they were still divinely yummy. Hope you enjoy!
RASPBERRY & LIME FRIANDS
Ingredients: (Click here for Unit Converter)
- 5 egg whites, lightly beaten
- 1 1/3 cups almond meal (ground almonds)
- 2 teaspoons finely grated lime rind
- 1 tablespoon lime juice
- 1 1/2 cups icing sugar (confectioner’s sugar), sifted
- 2/3 cup gluten-free plain flour (or you can use regular flour if you like)
- 150g butter, melted and cooled
- 1 1/2 cups frozen raspberries
- Preheat oven to 190°C (375°F). Grease a 12-hole friand or medium muffin pan.
- Combine egg white, almond meal, lime rind, lime juice, icing sugar, flour and butter in a bowl. Gently fold in the raspberries, reserving a few to place on top. Divide mixture evenly between holes of prepared pan. Top with a few extra raspberries, gently inserting them half way into the mixture.
- Bake for 25-30 minutes (mine took 40) or until golden and firm to touch. Stand in pan for 2 minutes. Turn onto a wire rack to cool. Serve.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting