Haigh’s Chocolate & Raspberry Friands
12 SERVES 20 MINS PREP 25 MIN COOKING
Haigh’s Chocolate & Raspberry Friands perfectly balance the sweet and slightly tart flavour of raspberries with our rich premium dark chocolate.
These delightful little cakes are gluten-free and oh so soft.
Ingredients
- 6 extra-large egg whites, at room temperature
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1 1⁄4 cups (200g) icing sugar
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1 1⁄4 cups (150g) almond meal
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2/3 cup (100g) plain gluten-free flour
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2 teaspoons vanilla bean paste
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125g fresh or frozen raspberries
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200g unsalted butter, melted
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Icing sugar, extra to dust
Method
- Preheat oven to 200C (180C fan-forced) and lightly grease a 12-hole friand pan or standard 12-hole muffin pan.
- Place egg whites in a large mixing bowl and using a balloon whisk beat until lightly frothed. Add the icing sugar, almond meal, flour and vanilla bean paste, stirring to combine.
- Slowly add the cooled melted butter, stirring until just combined. Add 100g each of raspberries and chocolate, stirring gently to combine.
- Evenly divide the batter between the prepared greased holes. Sprinkle the remaining raspberries and chocolate over the top.
- Bake in preheated oven for 25 minutes or until a skewer comes out of the centre clean. Remove from oven and allow to cool in tin for 5 minutes before turning onto a wire rack to cool completely.
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Dark Chocolate Pastilles$12.50