Claire Ptak of Violet Cakes puts her sweet tooth to good use at her popular London bakery, and, this week, she very kindly conjured up a recipe especially for Gather. Happy baking!
Pistachio, Hazelnut and Raspberry Friands
Made with ground almonds and egg whites these little French cakes are usually oval in shape. But you can make them in whatever individual moulds you have. This recipe is topped with raspberries because it is summertime but you can make them all year long and use any fruit that is in season. I have also added hazelnuts and pistachios for flavor and texture.
Makes 12-16 financiers
115g melted butter – 4oz (1 stick)
90g plain flour – 2/3 cup
¾ tsp baking powder
50g ground almonds – ½ cup
40g ground hazelnuts – ¼ cup plus 1 Tbsp
40g ground pistachios – ¼ cup plus 1 Tbsp
190g icing sugar – 1 cup
5 egg whites, slightly whisked
2 tsp vanilla extract
200g raspberries (about 40-50) – 7oz
50g slivered pistachios – ½ cup
Icing sugar to dust
Heat over to 160C fan (convection).
Butter 12-16 cupcake or friand molds.
Weigh out all the ingredients except the raspberries and slivered pistachios into a food processor bowl and blitz until foamy (about 1 minute).
Fill the trays ¾ full and top with 2-3 raspberries each and sprinkle with slivered pistachios.
Bake for 15-20 minutes, until springy to the touch.
Cool slightly, remove from molds, and dust with icing sugar.