Читать книгу Enjoy: New veg with dash - Nadine Abensur - Страница 14

No cookbook from Australia would be complete without these. It is my fervent hope that they will make it on to the shelves of British coffee bars and cake shops everywhere, the way they do here. And I hope it will be this version, light and moist and eaten still warm or even just warmed. They knock the socks off muffins any day. You can store them in a sealed plastic bag in the fridge for several days, where they keep surprisingly fresh, then reheat them, lightly wrapped in foil.

MAKES 8

200g icing sugar

50g plain flour

130g ground almonds (almond meal)

6 egg whites

grated zest of 1 lemon

170g unsalted butter, melted and cooled, plus a little melted butter for greasing

2 punnets (about 300g) blueberries

2 teaspoons caster sugar

crème fraîche, Greek yoghurt, double cream or vanilla ice cream, to serve

Preheat the oven to 200°C/Gas Mark 6. Brush 8 oval friand moulds (or a muffin tin) with melted butter and dust with flour, shaking out any excess.

Sift the icing sugar and flour into a bowl and stir in the ground almonds (almond meal). In a separate bowl, beat the egg whites to soft peaks. Gently fold them into the dry ingredients. Add the lemon zest and then fold in the cooled melted butter.

Fill each friand mould or muffin cup three-quarters full with the mixture and put 3–4 blueberries on top of each one, so that they are lightly embedded but still visible. Bake for 20 minutes or until the friands spring back when touched.

Meanwhile, place the rest of the blueberries in a small pan with the caster sugar. Crush a few of them with the back of a fork, bring to the boil and simmer until quite syrupy.

Place a warm friand in the centre of each plate with a good spoonful of warm blueberries on top and some crème fraîche, Greek yoghurt, double cream or vanilla ice cream.