I thought I would share this recipe because it is so easy and delicious. I don’t have the fancy friand baking tins, I just used a muffin tin. This recipe makes 18 muffin tin size friands [which auto corrects to “friends”, little reliable and sweet friends].

You will need

160g butter

100g plain flour

125g almond meal

200g icing sugar

6 egg whites

1 tsp vanilla extract

2 small rhubarb stalks

Oven 180 deg C

Method – melt the butter in a small saucepan, you can use some of the melted butter to grease the muffin tin, keep the rest for the recipe. Sift the flour and icing sugar, add the almond flour and mix. Whisk the egg whites till they are fluffy, I used an electric beater, add the fluffy whites to the flour mix. Lastly add the butter and vanilla. Mix everything together till smooth. Fill the moulds till almost full, add a raspberry or small piece of rhubarb to the top of the batter, pressing it in slightly. Bake 20 minutes, edges should be golden – test with a skewer to see its ready. [Insert skewer in the middle of the cake, and pull out, a clean skewer means it is ready ]. Let it cool and un-mould. I used an old butter knife to cut around the edges as it can get stuck from the raspberry bits running to the sides. They keep well, but wont last too long !