I have surprised myself for even having time to write this down, after what feels like a marathon of baking! I am having a tea party for some friends from work tomorrow, and not only am I making a 3-layered unicorn cake, these delicious lemon and raspberry friands are baking away in the oven as I type. Usually after this much baking in a day, by now I would be just flopping myself down on the couch and asking my husband to help with the washing up. Not only have I done ALL the washing from my baking prep, I clearly have the energy to get going with my blog.
I actually have been planning for this weekend for a while. It helped that we had a public holiday (perks of living in footy crazy Melbourne) yesterday. I did all the shopping yesterday and it seems that I have just paced myself and got things done, one after the other.
You know how they say a professional athlete not only practices the sport physically, they also visualise how and what they are going to do? I think I managed to apply some of that here. Hence, I dragged myself to the gym this morning and did some negative chin ups (sorry, cannot help bragging about that one) and then came home, had brekky and boom, whipped out my cake batter. Then did some errands with the hubby (I did forget to buy some crucial ingredients) and got myself a delicious cup of coffee AND binge watched The Good Place on Netflix. I digress, but I absolutely loved that show! Specially the first season where you can see great character development. I was hating on Fake Eleanor at first and then started rooting for her! And two thumbs up for the diversity!
Anyhow, after some Netflix, I then got on to the friands. These gluten-free friands are a great addition to an afternoon tea. And they are so easy to whip up. I especially love them for work functions because there’s always someone who needs a gluten-free option and I can easily make it the night before if it’s a mid-week affair.
These turned out very lemony and soft. They didn’t rise as much as I hoped, and I realised my oven wasn’t hot enough for the first batch. My second batch was better, but it still didn’t rise as much, so I don’t know whether the shape of the moulds made a difference. What I do know is that they are very tasty! Perfect with a cup of tea.
- 1 cup almond meal
- 1 and 1/3 cups icing sugar, sifted
- 1/2 teaspoon baking powder
- 3/4 cup gluten-free flour, sifted
- 4 egg whites
- 1 teaspoon vanilla extract
- 125g unsalted butter, melted and cooled
- 1 tablespoon lemon rind, finely grated
- 1/4 cup lemon juice
- 1 cup frozen raspberries
- Preheat oven to 160 °C.
- Place almond meal, icing sugar, baking powder, flour, egg whites, butter, lemon juice and rind, and vanilla extract in a bowl. Whisk until combined.
- Spoon the mixture into a lightly greased muffin tray (friands are traditionally made in oval shaped moulds, but I used a standard muffin tray). Top with the frozen berries (I used raspberries).
- Bake for 30-35 minutes, or until cooked when tested with a skewer.
- Remove form baking tin and place on wire rack to cool.