I wasn't really in the mood to bake and cook nowadays when the weather is scorching hot. But since this morning the cooling breeze blowing in, so thinking of making a small batch of cakes to indulge in.
Recipe adapted from Cath of Confessions Of A Glutton with changes from raspberry to cherry
Original Recipe from What Katie Ate
5 egg-whites (abt 150g or slightly more)
150g unsalted butter, melted and cooled
90g ground almond meal
185g icing sugar, sifted, plus extra for dusting (do adjust to your sweetness taste)
50g plain flour, sifted
12 cherries, pitted and sliced
Preheat oven to 180 degrees. Lightly grease the holes of a non-stick friand pan.
Whisk the egg whites for a few seconds just to lightly combine until frothy. There’s no need to whip them into peaks.
Add the butter, ground almonds, icing sugar and flour and beat lightly to combine well.
Pour into the prepared pan, filling each hole two-thirds full. Don’t worry too much about smoothing the tops.
Place the sliced cherries on top of each friand and bake for 25-30 minutes or until a skewer inserted into the centre of one comes out clean.
Cool and dust the friands with icing sugar and serve warm.
If you have egg whites still storing in your freezer, do give this a try. It is sooooooo delicious!
I have used the muffin pan instead of friands pan; not going to invest another mould as it is more or less the same.
You can always substitute it with raspberries which the original recipe used, or with strawberries or blueberries.