- serves 8 people
- preparation 10 minutes
- cooking 45 minutes
- difficulty Easy level
Ingredients
- 180 g butter, melted
- 1 tsp vanilla extract
- 125 g almond meal
- 75 g plain flour
- 175 g icing sugar, plus extra for dusting
- ¼ tsp salt
- 6 egg whites
- 150 g blueberries
- 1 lemon, finely zested
Instructions
- Preheat the oven to 180˚C. Brush a non-stick loaf tin (22 x 12 x 7 cm) with some melted butter and set aside. Stir the vanilla extract through the remaining melted butter.
- In a large bowl, whisk the almond meal, flour, sugar and salt to remove any lumps. In a second medium bowl, whisk the egg whites. Make a well in the centre of your dry ingredients and fold in the egg whites with a spatula, followed by the butter and vanilla mixture. Stir through the remaining ingredients, then pour the cake batter into the prepared tin.
- Bake for 40-45 minutes, or until cooked through. Allow the blueberry friand loaf to cool in the tin, then remove and dust with icing sugar to serve.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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