Tomorrow is Valentines Day and because Mr Tea loves small cakes, and because I love Mr Tea, nothing says I love you more at our house than friands.
I took this recipe from the Bourke Street Bakery cookbook. I love this bakery in Sydney. Their pastry is second to none, so flaky, so rich; their tarts are divine and the line that is always snaking out the door of this tiny establishment in Surry Hills proves lots of people love this place.
I borrowed this book for The Cookbook Challenge from my friend Kym. I love my friend Kym. Kymmy is the kind of cook who bothers. Bothers to soak prunes in booze for days to pop into brownies; bothers to make master stock from scratch; and bothers to pour her love into food and then share it with those she loves.
Boy there's a lot of love in the room today. Tra la la.
Ingredients - makes 12 muffin-sized friands
150gm ground almonds
90gm plain flour
240gm icing sugar, sifted
1tsp baking powder
280ml egg whites - approximately 8 eggs. Separate them into a measuring jug to make sure.
250gm unsalted butter, melted
6 strawberries, hulled and halved
Preheat oven to 190C degrees. Lightly grease a 12 hole muffin tray.
Place the ground almonds, flour, icing sugar and baking powder into a large mixing bowl.
Add the egg whites a little bit at a time, whisking well after each addition. Don't worry if it's all sticking to the whisk, the more egg that goes in, the thinner it will become, I promise.
Pour in the melted butter and whisk well until just combined.
The batter is very runny so it's easiest to transfer it to a jug and then pour into the muffin tins until they are almost full.
Very carefully pop the strawberries on top with their insides facing you. I fashioned mine into heart shapes (well almost) just so Mr Tea knows I baked them with love.
Bake for 30 minutes or until the friands are golden. You can pierce them with a skewer and if it comes out clean they are done.
Cool on a wire rack, hand one to your love and...