Raspberry Friands. Sound Posh, Probably Are

Hullo.

Happy Jubilee.  I trust you’re enjoying the British-est weather ever, if you’re lucky enough to live on this grey isle. If you’re reading from Australia or some other sun-blessed country, we don’t need to know about your high winter temperatures.  It’s summer here, so we’re sitting outside in the pissing rain and blasting wind regardless.  IT’S A CELEBRATION.

Of a lady lots of us actually don’t and will never know but hey, any excuse for cake.

There is a street party next street over, to which I’ve been invited. There’s a cake competition, a tug of war and a dog show.  I will win all three, of course, being Australian and, thus, genetically predistined for success.

I made friands. They’re fast and easy and delicious.  I used Nigel Slater’s recipe for blackberry friands.  Scandalously, I used raspberries instead.  Probably treason.

Recipe out of the Guardian magazine some weekends ago.  Maybe even longer.

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Now the ingredients are set out below – you can use almond or hazelnuts here – rather unsatisfactorily Nigel recommends hazelnuts in the magazine receipe but almonds in the online version. Very unhelpful, Nige.  Despite this, you can rely on me.  I used hazelnuts.  Almonds would also be nice.  I didn’t use the lemon zest, mostly because there are presently no actual lemons in the house.

butter 180g
plain flour 50g
icing sugar 180g
ground almonds 100g
lemon zest 1 tsp
egg whites 5
blackberries 60g

Set the oven to warm at Gas Mark 5/180C or so.

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This is what I looked like when cooking.  It’s my nod to the Queen’s various tiaras.  Bet she’s not got one like this.

Wonder if she’s ever used a gentle clay exfoliating mask. She probably hasn’t.

I couldn’t find ground hazelnuts in the shops so I bought some whole ones and whizzed them up, as below.

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Prob slightly less fine that you’d want but actually quite nice.  Make sure you take out any nuts with brown skin still on them, otherwise you’ll get freckly grinds.  Not a good look.  I went so far as to exactly replace the brown nuts with clean ones exactly.  I had 10 dirty ones, I put back 10 clean ones.  Very precise.

Whisk/sift the plain flour and icing sugar into a bowl.  Add most of the hazelnuts, but not quite all.

Next you need to melt the butter.  I melted the butter first, actually.  So you do that too.  I had a photo of the melted butter to show you, as Nigel is very specific about it going a nutty golden brown (his words) but WordPress is being a shit so you aren’t going to see it.  Basically melt the butter over a medium or so heat, then turn down when melted and watch it spit and swear, keeping a very close eye on it till it goes that golden brown.  Do not let it burn.  If it burns you need to start again.

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Whisk the egg whites to white foamy consistency, nothing resembling meringues at all please.  The whites should not in any way be self-standing or anything – I guess I whisked vigorously for a good minute or so, that was it.

I am sure there is something amazing I should’ve done with the egg yolks but I didn’t. I gave them to the dogs instead. They inhaled them but did I get a thank you?  Mutts.

Fold the whites gently into the dry ingredients, having made a well in the middle. Then pour in the butter, stirring well but gently.  When combined pour into little pie-ish moulds as below.  They are not as deep as muffin moulds – more like what you’d make yorkshire puddings in.  You’ll have buttered them previous to pouring in the mix, of course.

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Cut up your fruit – I quartered raspberries, not very scientifically or accurately – and drop them in.  Sprinkle on the leftover bits of ground hazelnut and put in the oven for 15-20 minutes or so.  If you have ShitOven then be sure to rotate the tray 180 degrees halfway through.

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These are nice warm or cooled.  I bet they’d be good with some clotted cream.  On their own they should have a slightly chewy edge and be all soft and nutty in the middle.

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4 thoughts on “Raspberry Friands. Sound Posh, Probably Are

  1. Mel says:

    I am SHOCKED at the scandalous lack of lemons in your house! I imagine you to have installed an orangery for their production.

    One word about egg yolks – custard. That is all.

  2. narf77 says:

    I am sure that you will take great Schadenfreude about a fellow Australian having a worse winter than your current summer…it is blowing a gale, freezing cold AND likely to snow here but we ARE in Tasmania (a.k.a. “little Britain” with the people to match…) so I guess that might not be much of a consolation…love the picture… you reminded me of Queen Victoria for a bit…I bet SHE used gentle exfoliation to soften her skin…love love LOVE nige…pity he doesn’t have a website. Lucky you do 🙂

    • b-kom says:

      Nige is generally great, it’s true. Keep warm in Tassie, I imagine you’ve got a nice potbelly stove to keep things toasty…..thanks for the comment!

      • narf77 says:

        We have the motherload of wood burning stoves as Tas isn’t called “Little England” for nothing. Ours is Aussie made, called a “Thermalux” and we bought the “Grand cuisine” which keeps us in hot water and heats the entire house while giving us a huge cooktop and wok burner to mess with as well as 4 ovens. Love it! Bring it on Nige…my baby will handle whatever you can throw at it! 😉

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