Cinnamon and Cherry Olive Oil Cake - Chef Recipe by Michele Cranston
This cake is slightly sponge-like in texture and it’s always a surprise that it carries the weight o...
4 egg whites
½ cup skim milk
4 tablespoons (60g) Flora® Light margarine melted
1¼ cups almond meal
1¼ cups gluten-free icing sugar
¾ cup gluten-free plain flour (Macro®)
1 cup frozen raspberries
Preheat oven 180ºC fan forced.
In a large mixing bowl, beat egg whites for 1 minute using an electric beater.
Add milk to melted margarine and combine with egg whites.
Fold almond meal into mix using a wooden spoon. Sift icing sugar and flour into the bowl, then gently fold together. DO NOT BEAT as this will make the friands tough. The less the mixture is moved, the lighter the friands.
Coat a 12-cup friand tin with cooking spray, then spoon equal amounts into 12 holes.
Place about 3 raspberries in each friand. Press raspberries down so they are covered with mixture.
Bake 25-30 minutes or until firm to touch on the centre. Leave in pan for a few minutes before turning friands out onto a wire rack to cool.
Variations: Replace raspberries with frozen blueberries, or for orange poppy seed friands, omit raspberries, replace milk with ? cup orange juice and add 1 tablespoon orange rind and 2 tablespoons poppy seeds, or replace raspberries with ½ cup passionfruit pulp. Reduce skim milk to ¼ cup.
Suitable to be frozen.