Author Notes
This recipe is for my mothers raspberry and vanilla bean friands, and it basically sums up my entire childhood. I have hundreds of food related memories but this one has remained pretty close with me over the years. I clearly recall my mother baking batches of these friands for my afternoon school treat... her friands were like a security blanket that lovingly welcomed me back home and they still truly have the ability to improve even the worst of days. These raspberry and vanilla bean friands fall squarley under the category of simple home-baking but they are neither plain, boring or dull. The flavours wrap around my tastebuds and bring a sense of warmth, familiarity and love. These friands have not lost their magical comforting power. I encourage you to create the recipe and by doing so, make your own memories. —thalia ho
Ingredients
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5
egg whites
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150 grams
unsalted butter, melted
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1 tablespoon
vanilla bean extract
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90 grams
almond meal
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50 grams
plain flour
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185 grams
icing sugar, plus extra for dusting
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200 grams
raspberries
Directions
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Preheat an oven to 180C (350F).
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Butter and flour a 6 holed oval friand or loaf pan.
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In a large mixing bowl, lightly whisk the egg whites to gently combine.
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Add the melted butter, vanilla bean extract, almond meal, flour and sifted icing sugar. Combine well.
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Mix in three quarters of the raspberries and pour into prepared pans to two thirds full.
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Place two or three raspberries from the remaining batch on top of each friand and bake for 20 - 30 minutes or until lightly golden and a skewer inserted comes out the center clean.
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Let the friands cool and then remove from the pan carefully.
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Serve warmed, lightly dusted with icing sugar and with extra fresh raspberries.
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