Roasted grape & almond friands
Prep
20 mins
Cook
40 mins
Servings
12
Difficulty
Medium
These little almond cakes are something I've been making constantly lately, and honestly, they're so simple I almost feel guilty serving them. The roasted grapes become jammy and sweet against the delicate almond sponge, while the lemon adds a lovely brightness throughout. What I love most is that they come together in just twenty minutes of prep, making them perfect for when you want something impressive but don't have hours to spend in the kitchen. Almonds bring real nutritional value too, packed with healthy fats and protein that make these feel a bit more wholesome than your average cake. Once they're in the oven for forty minutes, you've got six gorgeous friands ready to share.
Ella x
Ingredients
- 250 gramsblack sable grapes(Sable Seedless Grapes)
- ½lemon(juice)
- 160 gramsicing sugar(plus 1 tsp)
- 120 gramsunsalted butter(melted, plus extra for greasing)
- 65 gramsplain flour(plus extra for dusting)
- 100 gramsground almonds
- 6british blacktail medium eggs(British Blacktail Medium Eggs, whites only)
- ½ tspalmond extract
Detail level
Instructions
- 1
Preheat the oven to 180ºC, gas mark 4. Remove the grapes from the stalks and spread over a baking tray. Squeeze over the lemon juice, then sprinkle with 1 tsp icing sugar and a little salt. Toss together and roast for 10 minutes, then set aside to cool.
- 2
Brush the holes of a 12-hole muffin tin with melted butter, then dust each with flour, shaking out any excess. In a large mixing bowl, combine the flour, ground almonds and a pinch of salt, then sift in 160g icing sugar and stir together.
- 3
Put the egg whites in a separate large bowl, and, using a balloon whisk, very lightly whisk the almond extract into them, until just a little frothy. Slowly whisk the egg whites into the dry ingredients until just combined. Finally, gently whisk in the melted butter until just combined. Evenly spoon or pour the batter into the holes of the tin and scatter a few roasted grapes over the top of each.
- 4
Bake for 25-30 minutes or until risen and golden – a skewer inserted into the centre should come out clean. As soon as you take the friands out of the oven, run a knife around the edges to loosen, then leave in the tin for 5 minutes before turning out onto a wire rack to cool (you may need to use a cutlery knife to help ease them out). Enjoy warm or at room temperature.
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