Sunday, 15 July 2012
Raspberry, Cranberry and Strawberry Friands
Raspberry, Cranberry and Strawberry Friands. Gosh! What a mouthful that was. Luckily these little delicate cakes speak for themselves.
A Friand is a small French cake, also known as a Financier. It is traditionally made with almond meal, egg whites and powdered sugar. Although in Australia we tend to add other flavourings as well. In this instance; tea.
I am no stranger to the concept of putting tea into cakes. You may remember the green tea cupcakes that I made way back when. It is actually surprising how much the tea flavour actually infuses throughout the cake.
There is plenty of room to experiment with these little babies. Just change the flavour tea to whatever you fancy.
3 Liptons Raspberry, Cranberry and Strawberry teabags
4 egg whites
125gm butter, melted and cooled slightly
1 cup icing sugar
1 cup almond meal
1/3 cup plain flour
1 extra Liptons raspberry, cranberry and strawberry teabag
1. Pre heat oven to 180°C. Lightly spray a 24-hole mini muffin tray with oil. In a large bowl, whisk the egg whites until frothy. Whisk in the butter until combined. Add the icing sugar, almond meal and the flour, whisk until combined.
2. Cut open the tea bags and pour the tea into cake batter (If the tea you are using is rather chunky, you may need to grind it up a little using a mortar and pestle or a mini food processor.). Whisk the cake batter until everything is combined.
3. Spoon batter into the prepared mini muffin tray. Sprinkle the tops with the tea from the extra tea bag. Bake in the oven for 15 minutes or until a skewer inserted into one friand comes out clean. Stand them in the pan for 5 minutes then transfer to a wire rack to cool completely.
4. Serve for morning or afternoon tea.