I do like a nice friand cake but making them can be quite fiddly when you need to grease individual friand tins… Then, I came across this recipe. Rather than making individual friands, you make this recipe in a slice tin! It is lovely, light and moist textured which is dotted with seasonal fresh blueberries. Of course, the blueberries can be replaced with another berry, like raspberries. The addition of white chocolate bits would also complement the flavour with either berries. You will noticed that this recipe uses egg whites only. I was happy to find a recipe that uses egg whites because I always have some left over after making my Homemade Lemon Butter (or Lemon Curd) – I will put a link to this recipe here, once I post it on this blog. Egg whites freezes well. This recipe can easily be converted to gluten free, and even diary free if needed. Read the notes below the recipe regarding care needed for ingredients marked with asterisks.
1 cup icing sugar
1/2 cup plain flour *
1/4 teaspoon baking powder *
1 cup almond meal
grated rind of 1 lemon or 1 teaspoon vanilla extract
150g unsalted butter, melted and cooled *
4 eggs whites, lightly whisked
185g (1 1/2 cups) fresh blueberries
Preheat oven to 180°c. Line a 18cm x 28cm slice tin with baking paper.
In a mixing bowl, add icing sugar, flour, almond meal, either grated rind of a lemon or vanilla extract and baking powder.
Add the cooled melted butter and egg whites. Stir until just combined.
Pour into the prepared slice tin. Scatter the top with blueberries.
Bake for 30 minutes or until a skewer inserted in the centre comes out clean.
Allow the slice to cool in the tin before removing it to cut into fingers. Dust with icing sugar. It can be served warm or cold.
Gluten Free and Diary Free options:
– The plain flour can be replaced with the gluten free plain flour.
– The baking powder needs to be gluten free
– The butter can be replaced with a dairy free margarine, such as Nuttlex