Hazelnut, Orange and Raspberry Mini-Cakes or Friands

“This recipe can be made in friand bakeware/tins, one cup muffin pans or mini bundt/shaped pans.Basically the cooking time is for pans that are one cup size. You can make this recipe with wheat flour or with your favourite gluten-free flour or blended flour. If cooking gluten-free there is no need to add xanthan or guar gums to the flour mix. I've made these gluten-free and nobody can taste the difference! Makes 12 cakes/friands You can make your own hazelnut meal by processing hazelnuts until a fine texture is obtained You can try variations by using almond meal and other fruits -just use your imagination!”
READY IN:
35mins
SERVES:
12
YIELD:
12 friands
UNITS:
US

Ingredients Nutrition

  • 180 g melted butter, cooled
  • 80 g plain flour or 80 g glutenfree flour
  • 190 g icing sugar (also known as confectioners sugar, ensure gluten-free if required)
  • 150 g ground hazelnut meal (also known as hazelnut flour)
  • 2 teaspoons finely grated orange rind (I use either one large orange or two small oranges)
  • 5 egg whites, room temperature
  • 80 g frozen raspberries, thawed and mashed
  • 1 teaspoon icing sugar, for dusting

Directions

  1. Pre-heat oven to 180ºC or 160°C if using a fan-forced oven.
  2. Sift the flour and icing sugar into amixing bowl. Then add the hazelnut meal and the orange rind. Mix.
  3. In a seperate bowl, whisk the egg until lightly frothy.
  4. Add the egg whites to the flour blend and stir to combine.
  5. Fold in the melted butter and raspberries and stir well to combine.
  6. Spoon mix into bakeware, filling each 2/3 full. Makes 12 friands.
  7. Bake for 20-25 minutes or until done. Mine usualy take 20 minutes using a fan-forced oven.
  8. Allow to cool in the pan for 5 minutes before removing to a cooling rack.
  9. Dust with more icing sugar to serve or serve with cream and berries.

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