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Raspberry Friands
A relative of French financiers, Australian friands are miniature cakes. Like financiers, they feature nutty almond flour and get their light, chewy texture from egg whites. What sets friands apart is the addition of fresh fruit, and instead of a bar shape, they’re baked in small ovals or rounds. We opted for an easy-to-find mini muffin pan. Browned butter elevates the flavor, adding richness and complexity that complement the nuttiness of the almond flour. We love the bright, floral combination of raspberries and orange zest, but blueberries and lemon zest are a fantastic combination, too. (Simply substitute lemon zest for the orange zest and drop 2 or 3 blueberries in the batter in each cup before baking.) These cakes are best the day of baking, when the crispness of the exteriors contrasts with the chewiness of the crumb, but extras can be stored at room temperature in an airtight container for a couple days.
Makes 24
mini cakes
Don’t skip sifting the dry ingredients. Almond flour and powdered sugar both tend to clump, so sifting is essential for a smooth batter and light, even texture in the baked cakes.
55 minutes
25 minutes active, plus cooling
Ingredients
-
113
grams (8 tablespoons) salted butter
-
2
teaspoons grated orange zest
Directions
-
01Heat the oven to 375°F with a rack in the middle position. Mist two 12-cup mini muffin pans or one 24-cup mini muffin pan with cooking spray. In a small saucepan over medium, cook the butter, swirling the pan often, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 3 to 5 minutes. Remove from the heat and cool for a few minutes. Stir in the orange zest and almond extract; set aside.
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