Raspberry and White Chocolate Friands

When you love to bake and don't want to make yourself and your whole family morbidly obese, you must find opportunities to bake and share. Thankfully there are around 15 staff members at the library and they all have birthdays :) I recently showed Margot Adriano Zumbo's collection of cakes that makes me want to go to Balmain now, even if I have to walk (it would be a five hour drive). Margot was unmoved by the cakes! I asked her what sort of cakes she does like and all she could say was that she likes ones with lots of mock cream. Hmmmm. Earlier in the year I made these friands to use up some left over egg whites and though she didn't like the look if them, Margot ate one and loved it. Not inspired by the thought of mock cream I decided to make friands for her birthday.

Raspberry and White Chocolate Friands

190g unsalted butter

60g plain flour

1 1/3 cups (200g) icing sugar

120g almond meal

5 egg whites

100g chopped white chocolate or white chocolate chips

100g frozen or fresh raspberries

1. Preheat oven to 180C. Melt butter and use a little to grease a 12 hole friand pan. Dust with a little flour and shake out the excess. You could just line the tins with friand liners but I don't have any.

2. Sift the flour and icing sugar into a large bowl and stir in the almond meal.

3. Lightly froth egg whites with a fork.

4. Add egg whites to dry ingredients with melted butter and stir to combine. Stir in white chocolate and raspberries.


5. Fill each hold two thirds full and bake for 25 - 35 minutes. Leave in pan for 5 minutes before turning onto a wire rack to cool. Serve dusted with icing sugar and with coulis if you like.

I didn't remember to take a photo of the friands when they were being served as I was at a public art forum so I stole the photo at the top from Taste.com.au. My recipe was a bit different but my friands looked like that. I also found this photo and they looked like this too :)