My cooking bible of the moment is The Cook’s Companion by the great Stephanie Alexander. There must be thousands of recipes in here, including suggested variations of classic recipes. I always check two or more cookbooks when I’m thinking of what to make, and The Cook’s Companion inevitably is one of them, and more often than not, the recipe here wins out, both for the succinctness of Ms Alexander’s prose and her clever twists. This recipe is case in point, – raspberries in a friand, of course, what a great combination! I thought of the chocolate, but then again, you can never go wrong with chocolate in anything sweet.
I recently purchased a friand tin, and had been waiting for enough egg whites to accumulate in the freezer. Muffin tins can be used as well, but the bullion shape is traditional. The raspberries lend a great tangy taste to the richness of the nuts, and I wish I had added more.
190g unsalted butter
75g plain flour
1 cup caster sugar
160g ground almonds
6 egg whites
a handful of frozen raspberries
20g white chocolate, chopped
Preheat oven to 180°C (or 175°C fan forced). Melt the butter in a heavy-bottom saucepan over medium heat, and cook until light brown (~7 minutes). Use some of the melted butter to butter the friand tins. When the butter is light brown and smells deliciously nutty, remove from heat and cool by sitting it in a sink with shallow cold water.
Sift the dry ingredients into a large bowl. Beat the egg whites until frothy. Make a well in the centre of the dry ingredients, then pour in the egg whites and strained melted butter. Fold well.
Spoon into the friand tin. Push several raspberries into the batter, and sprinkle over the chopped chocolates. Bake for 15 minutes until golden.
Cool and turn out to enjoy with a leisurely cup of tea.