RASPBERRY BUNDT FRIANDS GLUTEN FREE RECIPE |
- Ingredients
- 250g unsalted butter, melted
- 3 cups icing sugar, sifted
- 2 cups almond meal
- 1½ cups gluten free plain flour, sifted
- 1 tsp baking powder
- 8 egg whites
- 250g fresh raspberries
- Raspberry Royal Icing
- 50g fresh raspberries + 1 tsp water
- 250g pure icing sugar, sifted
- 1 egg white
Conventional Method
- Preheat oven to 180c.
- Melt butter in microwave.
- Combine icing sugar,almond meal, flour and baking powder in a bowl. Stir to combine.
- Add egg whites and butter and mix to combine.
- Grease 2 x 6 capacity mini bundt pans. Place raspberries evenly into the base of each bundt cavity. Spoon cake mixture on top.
- Bake for 20 minutes until golden or until a skewer comes out clean. Cool.
- To make the royal icing simmer the raspberries and water in a small saucepan for 5 minutes. Press raspberry mixture with a fork to create a puree. Cool.
- Beat the egg white, icing sugar and 2 tbs raspberry puree together until a loose paste is formed. If icing is too dry, add more juice. Pour over friands immediately before icing sets.
- Garnish with raspberries.
Thermomix Method
- Preheat oven to 180c.
- Melt butter in Thermomix bowl 40 sec/50C/speed 4.
- Add icing sugar,almond meal, flour, baking powder and egg whites and mix 30 sec/speed 5.
- Grease 2 x 6 capacity mini bundt pans. Place raspberries evenly into the base of each bundt cavity. Spoon cake mixture on top.
- Bake for 20 minutes until golden or until a skewer comes out clean. Cool.
- To make the royal icing simmer the raspberries and water in a small saucepan for 5 minutes. Press raspberry mixture with a fork to create a puree. Cool.
- Place icing sugar, egg white and 2 tbs raspberry puree in Thermomix bowl and mix 5 sec/speed 7. If icing is too dry, add more juice. Pour over friands immediately before icing sets.
- Garnish with raspberries.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/raspberry-bundt-friands-gluten-free/
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