Baking doesn’t get much simpler than this … minimal ingredients, quick prep, all in one bowl and a perfect little cake ensues. Pistachios are replacing the usual almond meal here with raspberries it’s a magic combination. Friands are a great base for so many combinations, lemon and blueberry, strawberry and coconut, matcha, or even double chocolate would all taste delicious. I have made this recipe gluten-free too, but you can use regular flour if you like. I’m so sure this is going to be your go-to baking recipe for a while, it sure is mine, and I’m not done experimenting with flavours yet! Karen x
PREP 10 MIN
COOK 25 MIN
What you’ll need:
250g pure icing sugar, plus extra for dusting
100g gluten-free plain flour
½ tsp baking powder
5 egg whites, lightly beaten
125g unsalted butter, melted
125g fresh raspberries, plus extra to serve
What to do:
Preheat oven to 160°C Fan and grease a 12-hole friand or muffin tin with butter.
Place the pistachios and icing sugar in a food processor and blend until fine. Transfer to a bowl. Add flour, baking powder, egg whites and melted butter and whisk to combine.
Spoon mixture evenly into prepared tin and top friands with raspberries. Bake for 20-25 minutes, or until cooked in the centre. Cool friands in tin for 5 minutes before transferring to a wire rack to cool completely, then lightly dust with extra icing sugar. Serve with extra fresh raspberries.