Almond friands with granadilla icing

Home Magazine
Prep Time: 00:20
Servings: 6
Cooking Time: 00:25
  • 5 - egg whites
  • 420ml - icing sugar, sifted
  • 125g - butter
  • 250ml - ground almonds
  • 30-60ml - granadilla pulp, fresh or tinned
  • 2.5ml - baking powder
  • 325ml - icing sugar
  • 170ml - cake flour, sifted
  • 5ml - soft butter
Place the butter in a small saucepan and melt over a low heat until it becomes a light golden colour. Set aside.

Mix the ground almonds, icing sugar, cake flour and baking powder in a mixing bowl. Add the egg whites and mix thoroughly. Stir in the butter.

Grease a six-cup muffin tin. Divide the batter among the cups and bake for 15-20 minutes until golden brown but still slightly moist inside.

Prepare the icing:

Place the icing sugar in a medium-sized heatresistant bowl. Stir in the butter and granadilla pulp to form a thick paste. Place the bowl over a saucepan containing hot water and stir until the icing has a spreadable consistency – use it immediately on the cooled almond cakes.

Word and image: Home magazine

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