Raspberry Matcha Friands – Recipe
I haven't made friands in quite a while, despite it being one of my favourite mini-cakes. And, despite my love for matcha, I've never made a matcha version before. Until now.
Ready? Let's go.
(Makes 8 large cakes.)
Ingredients:
125g unsalted butter, melted
2 eggs
200g ground almonds
25g plain flour
1 tbsp matcha
125g icing sugar
Pinch of salt
24 raspberries
Method:
1. Preheat the oven to 180°C, and lightly grease your cake moulds with a little cooking oil or butter.
2. Stir the eggs and butter together in a large bowl, and sift in all of the dry ingredients. Give it all a good stir to combine, divide between the moulds, dot the raspberries on and bake for about 30 minutes, or until risen and puffy.
3. Leave to cool completely (they will sink back down a little bit) before serving.
How easy is that? Enjoy, and have fun.
Ready? Let's go.
(Makes 8 large cakes.)
Ingredients:
125g unsalted butter, melted
2 eggs
200g ground almonds
25g plain flour
1 tbsp matcha
125g icing sugar
Pinch of salt
24 raspberries
Method:
1. Preheat the oven to 180°C, and lightly grease your cake moulds with a little cooking oil or butter.
2. Stir the eggs and butter together in a large bowl, and sift in all of the dry ingredients. Give it all a good stir to combine, divide between the moulds, dot the raspberries on and bake for about 30 minutes, or until risen and puffy.
3. Leave to cool completely (they will sink back down a little bit) before serving.
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