Emma Galloway
For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme
Ingredients
Method
1.Preheat oven to 180°C. Grease a 12-hole friand tin generously with butter.
2.Place diced butter in a small saucepan and melt over medium-high heat. Continue to cook for 4-5 minutes or until ‘toasty’ smelling (you’ll notice the milk solids in the bottom of the pan starting to brown). Remove from heat and set aside to cool for 5-10 minutes.
3.Heat extra butter in a frying pan over medium-high heat and cook apple slices, stirring often, for 5-8 minutes or until just starting to soften. Remove from the heat and set aside to cool slightly.
4.Whisk egg whites in a bowl until just starting to froth.
5.Place ground almonds in another bowl and sift over brown rice flour, icing sugar and cinnamon. Whisk to combine, then stir through egg whites and cooled browned butter to form a runny batter.
6.Divide the mixture evenly into the friand tin and top each with a few slices of apple. Bake for 15-20 minutes or until golden and a skewer inserted into the centre comes out clean.
7.Remove from the oven and set aside for 10 minutes before gently removing from the tin (with the aid of a knife inserted down the side of each cake).
8.Serve dusted with icing sugar. The friands are best eaten on the day of baking, however they will keep in an airtight container for up to three days.
Emma’s notes – You’ll find fine brown rice flour at selected health food and specialty stores; white rice flour can be used in its place. I use Billington’s golden unrefined icing sugar, available from selected supermarkets and specialty stores. – You can add slices of raw apple to the tops of the friands before baking if you’re in a hurry, but giving them just a little time and love in the pan first will reward you with soft apple slices when you bite into the cakes.
Note
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