Saturday, September 29, 2012

Rhubarb Friands

From Allyson Goftons Blog

I used Rhubarb(cooked) in mine and unfortunately they were delicious and I ate two.
Not sure why I had never made them before, but I can highly recommend.
A good day had Journalling,cooking a bit of gardening and housekeeping.
Gaz went and got wood for the deck..beautiful Macrocarpa.

Serves: 4
½ cup flour
1½ cups icing sugar
1 cup ground almonds
1 fresh mango
6 egg whites, lightly beaten
175 grams butter, melted
2 tsp vanilla essence
1 tblsp grated lime rind
1 tblsp lime juice

1.  Sift the flour and icing sugar into a bowl. Stir in the ground almonds and make a well in the centre.
2.  Cut the sides from the mango and peel. Slice one half and dice the other. Set aside.
3.  Beat the egg whites lightly until they begin to foam. Pour into the well with the butter, vanilla essence, lime rind, juice and diced mango and fold together gently.
4.  Three quarters fill 8 well-greased and paper lined muffin tins or friand moulds and garnish each with the remaining mango slices.
5.  Bake at 190°C in the centre of the oven for 20-25 minutes until the friands are firm to the touch and have shrunk from the sides of the tin. Cool in the tins for 2-3 minutes before turning out onto a cake rack to cool.
6.  Serve warm dusted with icing sugar and accompanied with mascarpone or sweetened whipped cream.

in place of a fresh mango use canned, well-drained mangoes or try sliced fresh or canned peaches or apricots.



  1. They look yum. For my sugar hit yesterday I mixed up icing sugar, cream cheese, lemon juice and passion fruit pulp. Same I was too lazy to cook a cake to put it on and I just ad to eat it in spoonfuls.

  2. P.S my 'h' key is not working well! Shame/had

  3. lol I usually resort to chai tea which in my house is tea with condensed milk in it..too long to boil up some cinnamon etc. .Are you free this Saturday?


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