raspberry and lemon friands

  • 1 cup (120g) almond meal
  • 1⅔ cups (260g) pure icing sugar, sifted, plus extra, for dusting 
  • 3⁄4 cup (95g) gluten-free flour+, sifted 
  • ½ teaspoon baking powder, sifted 
  • 5 eggwhites 
  • 125g unsalted butter, melted 
  • 1 tablespoon finely grated lemon rind 
  • 1½ cups (180g) frozen raspberries
  1. Preheat oven to 160°C. Place the almond meal, sugar, flour, baking powder, eggwhites, butter and lemon rind in a large bowl and whisk to combine. 
  2. Spoon the mixture into a lightly greased 12 x ½-cup-capacity (125ml) cupcake tin. Top with the raspberries and bake for 30–35 minutes or until cooked when tested with a skewer. 
  3. Remove from the tins and place on a wire rack to cool. Dust with the extra icing sugar to serve. Makes 12. 

+ You can find gluten-free flour in the health-food aisle of the supermarket. 
Tip: Store the friands in an airtight container for up to 1 week.

RATE THIS RECIPE:
Reader ratings (3.64) 321501
Sharon Alexander

These are outstanding! More delectable than a muffin, less pedestrian than a cupcake-perfect with coffee or tea!

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