Raspberry Friand

INGREDIENTS:

· 175g butter, chopped

· 1 and 1/2 cups pure icing sugar

· 1/3 cup plain flour

· 1 tbs self-raising flour

· 1 cup (125g) firmly-packed ground almonds

· 5 egg whites, at room temperature

· 1 cup frozen Raspberries

· 1 tbs flaked almonds

· Pure icing sugar for dusting, to serve

RECIPE:

Step 1:

Preheat oven 230°C (210°C fan forced). Grease ten x 1/2 cup friand molds or muffin pans.

Step 2:

Melt butter in a small saucepan over a medium heat. Simmer 8 minutes or until golden, swirling pan occasionally. Remove from the heat Set aside to cool slightly.

Step 3:

Sift the icing sugar and flours into a bowl. Stir in ground almonds. Pour in the egg whites and mix well. Strain butter into the almond mixture. Stir to combine. Fold through 1/2 cup of the frozen raspberries.

Step 4:

Spoon the batter into the molds so they are two-thirds full. Top each friand with the remaining frozen raspberries and sprinkle with flaked almonds. Bake for 5 minutes.

Step 5:

Reduce oven to 200°C (190°C fan forced) and bake for a further 15-20 minutes or until deep golden and firm to touch in centre. Stand for 10 minutes before carefully running a knife around the edges to loosen. Turn onto a wire rack to cool Serve dusted with icing sugar.