Ingredients:
Butter, for greasing
1/2 cup plain flour
1/2 cup Dutch cocoa
1 and 1/4 cups icing sugar
1 cup hazelnuts, ground (100g)
3 eggwhites
1 tsp vanilla essence
180b butter, melted
525g pitted black cherries canned in syrup, drained
Method:
Preheat oven to 200 degrees C. Brush 10 friand moulds with melted butter and place on a baking tray. Sift flour, cocoa and icing sugar into a large bowl. Stir in hazelnuts.
Put egg whites into a medium bowl and whisk with a fork until frothy, then fold through dry ingredients. Stir through vanilla and melted butter until just combined.
Spoon batter into combined moulds into prepared moulds. Press 2 cherries into each friand, covering with batter. Bake for 15-20 minutes or until friands pop up in the middle and spring back when lightly pressed with finger. Allow to stand for 5 minutes before turning out onto a wire rack. Serve with remaining pitted cherries.
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